Two great things about these cookies; 1) they can be made over a couple of days in order to shorten prep and baking time, and 2) they last for up to two weeks in an air tight container! So you can make these way ahead of time if you have a tight schedule and over a couple of nights.
Not only are these convenient cookies, but they literally melt in your mouth (hence the name, "meltaways"). The cookie itself is somewhat tart and the sugar-coating compliments the tartness perfectly in order to create the perfect summer "meltaway." These types of cookies are similar to Italian wedding cookies that people usually make around Christmas, but this key lime version puts a great summer-time spin on a winter classic!
Key Lime Meltaways
Source: Smitten Kitchen
Yields 5 dozen
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed key lime juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt
Directions
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
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Hi! Just finished making these cookies and they are delicious. A couple of issues though: I would recommend not throwing them in a bag to coat in sugar, as they are delicate and would be reduced to crumbs...i just coated them on a plate of confectioner's sugar. Also, I got nowhere near 5 dozen cookies out of this recipe and I cut them pretty thin/small....thanks for the recipe though!
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