KEY LIME MELTAWAYS

KEY LIME MELTAWAYS image

Number Of Ingredients 8

12 tablespoons (1½ sticks) unsalted butter, room temperature
1 cup (4 ounces) powdered sugar
grated zest of 4 tiny or 2 large key limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 tablespoons (9.375 ounces) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
¼ teaspoon salt

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.