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Lime Meltaway Cookies

Does anyone remember Lemon Cooler cookies? They were made by Sunshine Bakery and came in a green box. We always had them around the house at summertime. When I was little, I thought they were so sophisticated. These refreshing little cookies remind me of Lemon Coolers, only using limes.

The recipe comes to us via smittenkitchen, and originally from Martha Stewart. After making these tonight I have several suggestions that I will list after the recipe.

Key Lime Meltaways
Adapted from Martha Stewart

You can make these with regular limes as well, but if you run into some key limes, they’re worth it.

You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

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
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.

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.

Ok, here are my recipe notes:

1. If using regular limes, use 3 Tablespoons of lime juice

2. Bake 1 cookie sheet at a time.

3. Place only 1/3 cup of powdered sugar in the bag at a time; too much sugar makes the cookies over-coated and messy. Place only 5 cookies in the bag a a time, too many cookies and you’ll end up breaking some. I used a sppn to take them out of the bag. Plastic tongs would work better, but I didn’t have any.

4. This recipe doesn’t make 5 dozen, more like 40 cookies, which leads me to note #5 below…

5. Don’t eat too many of these at once, you’ll get a stomach ache….trust me…

6. News flash from the next day…these are even better if they’ve sat for about 8 hours to let the flavor intensify…mmmmmm


About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

2 responses »

  1. You had me at lime. Bookmarking this, stat.

  2. I miss lemon coolers they were so good.


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