Every year it never fails. I get a baking bug and go on a baking frenzy! And every year my weight goes up around that time. sigh. Quoi faire?! I love to bake and see people eating my baked goods! Must be a cultural thing. I have always wanted to make Martha's lime meltaways. I buy these cookies at World Market and at $4 a small box, can get costly quickly!
Last night the bug hit me again and I decided to go ahead and make them. It's a very soft dough. Much softer than sugar cookie dough. Once baked, they do melt in your mouth! Sooo soft! Once into it, I forgot to take photos from the beginning. Sorry. Also, my camera is dying I think. I may have to get a new one next year. En tout cas, try making them! Here's the recipe from Martha's website.
Ingredients
Makes about 3 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Last night the bug hit me again and I decided to go ahead and make them. It's a very soft dough. Much softer than sugar cookie dough. Once baked, they do melt in your mouth! Sooo soft! Once into it, I forgot to take photos from the beginning. Sorry. Also, my camera is dying I think. I may have to get a new one next year. En tout cas, try making them! Here's the recipe from Martha's website.
Ingredients
Makes about 3 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Directions
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.
I didn't shake the cookies long enough in the sugar. I know hubby would of shaken off the excess. Anyway, they're yummy and I will make extra dough to freeze. It's a keeper!
And here's some bloopers from Martha's show. Makes her look more normal, non?
Bon Appetit!
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