Best Key Lime Meltaways Recipes

KEY LIME MELTAWAYS (NO BAKE)

Steps:

• INSTRUCTIONS Combine cookie crumbs and ⅓ c. butter in a medium bowl. Press onto bottom of an 9-inch square pan. Refrigerate until firm. Combine powdered sugar, ⅓ c. butter, key lime juice, and key lime zest in a small bowl. Beat at medium-high speed until light and smooth. Spread over crust. Score bars to desired size (approx. 1½ inch squares) and top each square with a key lime slice. Cover bars and refrigerate until firm, about 2 hours. Store in refrigerator. Remove lime slice before eating. (*Recipe adapted from The Cookie Cookbook: Citrus Cream Bars)

KEY LIME MELTAWAYS, NO BAKE

Steps:

• 1. Combine cookies and 1/3 cup of softened butter in a medium bowl, press into a 9" square pan.
• 2. Combine powdered sugar, 1/3 cup of butter, key lime juice and key lime zest in a bowl, beat at medium high speed until light and smooth, spread over prepared crust.
• 3. Score bars into desired size, about 1& 1 / 2 I" squares, top each square with a lime slice. Chill 2 hours. Remove garnish before eating.

KEY LIME MELTAWAYS

Steps:

• To make the dough. In a large bowl, use an electric mixer to beat the sugar and butter until creamy. Mix in the lime juice and zest.
• In a medium bowl, sift together the flour, cornstarch and salt. Stir the flour mixture into the butter mixture. Refrigerate for 1 hour.
• When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Drop teaspoon size balls of dough onto the prepared baking sheet. Use your thumb to indent the tops of the cookies and create a "nest" for the frosting to sit inches Bake for 10 to 12 minutes, or until set. These cookies should not brown or spread, and will be quite fragile.
• Let the cookies cool on the baking sheet before frosting.
• To make the frosting, in a medium bowl use an electric mixer to beat the cream cheese with the butter, scraping the bowl several times to ensure there are no lumps. Mix in the powdered sugar and key lime juice. Frost each cookie with a dollop of the frosting.
• Cookies can be stored for 3 days in an airtight container in the refrigerator.

KEY LIME MELTAWAYS

Steps:

• 1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and ⅓ cup (1.33 ounces) powdered sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. 2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. 3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1¼-inch-diameter logs. Chill at least 1 hour. 4. Heat oven to 350F. Line two baking sheets with parchment. Place remaining ⅔ cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into ¼-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. 5. 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.