A Holiday Favourite – Key Lime Meltaways

Between work, school and trying to get away over the holidays, my life is a little more chaotic than normal this year. Unfortunately this likely means less time for one of my favourite holiday traditions – holiday baking!

HOWEVER, just because I might miss out on experimenting with new holiday recipes does not mean all of you should have to. With that in mind, I am going to share with you one of my favourite new holiday recipes. In all honesty, it is not my personal favourite – I am more into the ginger breads and ginger snaps at this time of the year BUT it is delicious and has been a big hit among holiday guests!

If you know someone that likes key lime pie or really lime anything, this cookie is sure to please.

BONUS – you can store the dough (rolled in a log) in the freezer for up to 2 months then simply take it out, slice the cookies and pop them in the oven to satisfy your craving. Does it get much easier?

Key Lime Meltaways
Adapted from Martha Stewart

I have only ever made these with normal limes and they have been a major hit but if you happen to find key limes – the rumor is they are even better!

Yield: 5 dozen

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 lime juice (number of limes needed depends on the quality – it ranges every time I make them)
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour
 2 tablespoons cornstarch
1/4 teaspoon salt

1. Cream butter and 1/3 cup 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 1 1/4-inch-diameter logs. Chill at least 1 hour. (Note that these can also be frozen for up to 2 months)
4. 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.
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.

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