Wednesday, May 6, 2009

Lime Melts

I came across this recipe and had wanted to try this out for ever so long. It's such a simple recipe and it very much reminded me of melting moments. However I wasn't sure until I had made them. I must admit that I've come across lemon cookies but not a particular recipe that uses limes instead. You may want to take note that if you should ever come across any key limes (unfortunately we don't have this here in Singapore), use them instead of ordinary limes. The melts are suppose to taste even better. The best part about these cookies is that the dough, once rolled into logs, can be frozen for up to two months. So whenever you feel like having a melt craving, just place one of the logs from the freezer into the the fridge section the night before baking. This will help to thaw out the dough whilst you sleep. Isn't this great!

Lime Meltaways
Adapted from Martha Stewart
Yield: 5 dozen


169g (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large limes (if you have key limes, use them as I've heard that the cookies will taste even better)
2 tablespoons freshly squeezed 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


1) 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.

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. (I placed my logs into the freezer for about 25 minutes as I really didn't have time)

4) Heat oven to 176C (350F. 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.


The Food Librarian said...

These look great. I have been wanting to make these for a long time!

pigpigscorner said...

They look yummy! This is in my bookmarked recipes too! Do they really melt in your mouth?

Mrs Erg├╝l said...

Hi there! I just saw your comment on Jen's blog about strawberries being the cheapest berry in Singapore! Totally agree! A couple of months back the punnet of blueberry cost me only $2.50. Now it is $5.90.... I guess it is due to the season...

Glad to find another food blogger in Singapore!

Illona said...

I've tried these and they're wonderful - melty, sweet and sour - one of those cookies that you can just go on eating and eating...

Ramya Vijaykumar said...

Looks great very yummy and a great treat to the eyes... Drooling!!!

Anonymous said...

These cookies look wonderful - lime is such a delicious flavor!

Andreas said...

Very nice cookies. I like the presentation in the striped paper "ships".

Sophie said...

They look so tasty!! I love them! thanks!

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