Here. Have a cookie.
These cookies are delicate, buttery and limey. True to their name, they are meltingly tender from a generous amount of confectioners’ sugar and a little bit of cornstarch.
The great lime shortage of 2014 means I’ve been using limes a little more sparingly than usual. But prices are coming back down and these cookies are a great way to celebrate. (I sent this batch to my father for Father’s Day because he’s a big fan of lime desserts.)
Apart from the addition of lime juice and zest in the dough, these are much like many slice-and-bake butter cookies. But the hit of lime makes these a particularly summery kind of cookie.
These cookies come from Martha Stewart, and like with most classic recipes, she nails it. They’re just what you’d expect from a cookie called a lime meltaway. And they’re really, really good.
After these cookies have baked and almost cooled, they take a tumble in confectioners’ sugar. Far be it from me to contradict Martha’s instructions, but I found that sifting the confectioners’ sugar over the cookies and flipping them over to get the other side worked better for me than shaking the cookies in a bag with the confectioners’ sugar, where the sugar tended to clump.
If you’re looking for a new cookie and you’re a fan of lime, this is a great one.
- 3/4 cup unsalted butter, at room temperature (1 1/2 sticks, 170 grams, 6 ounces)
- 1 cup confectioners' sugar, divided (120 grams, 4 ounces)
- zest of 2 limes
- juice of 2 limes
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (190 grams, 8 ounces)
- 2 tablespoons cornstarch (20 grams)
- 1/4 teaspoon salt
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and 1/3 cup of confectioners' sugar on medium-high speed until pale and fluffy, about 3-4 minutes. Add the lime zest and juice and the vanilla extract and mix on medium-high speed until the liquid is incorporated and the mixture is again pale and fluffy, another 3-4 minutes.
- In a medium mixing bowl, whisk together the flour, cornstarch, and salt. Add to the butter and sugar mixture, and beat on low speed until the dry ingredients are just incorporated.
- Divide the dough in half, and place each half on a piece of wax paper (or parchment papeabout 14 inches long. Roll the dough in the wax paper into a log, about 1 1/4 inches in diameter. Chill in the refrigerator until firm, preferably overnight, but for at least 1 hour.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Remove the dough from the refrigerator, and using a sharp knife, slice the logs into rounds 1/4-inch thick. Place the rounds on the baking sheet, leaving at least an inch of space between each one.
- Bake for about 12 minutes, or until cookies are just beginning to turn slightly golden at the edges, rotating the pan halfway through baking. Let the cookies cool in the pan on a wire cooling rack. After they have cooled for about 10-15 minutes, sift the remaining (2/3 cuconfectioners' sugar in an even layer over the cookies, then flip the cookies over and sift sugar over the other side until the cookies are covered in a light coating of confectioners' sugar.
- Let the cookies cool fully, for at least an hour, before storing in an airtight container.
Yield: About 40 cookies