04 December 2008

lime meltaways

the dough for these icebox cookies can be frozen in logs for up to two months. these are one of my favorite cookies and every year I say that I am going to make them in the summer as well, but every year, I forget.

12 tablespoons (1 ½ sticks) unsalted butter, room temperature
1 cup confectioners' sugar
grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 ¾ cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ 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.
  4. heat oven to 350°. line two baking sheets with parchment. place remaining 2/3 cup sugar in a re-sealable plastic bag. remove parchment from logs; slice dough into 1/8-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, 8 to 10 minutes. while still warm, place cookies in the sugar-filled bag; toss to coat.
  6. bake or freeze remaining dough. store baked cookies in an airtight container for up to 2 weeks. makes 10 dozen.

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