Lime Meltaways

Ever since last week, I wanted to bake something with key limes since Dr. Sweetpea loves everything with key limes. I tried looking through all my cookbooks but none of the recipes really caught my eye. Then I   started browsing for citrus cookies online when I came across the Lime Meltaways by Martha Stewart. These cookies are very similar to Russian Tea Cookies but it doesn't contain nuts. The lime zest and lime juice adds the perfect amount of citrus flavor and tartness to the cookie. Overall, I thought these cookies were super light and a great cookie to have if you want that burst of citrus.

Lime Meltaways

(Source: Martha Stewart) 

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners' sugar

Finely grated zest of 2 limes

2 tablespoons fresh lime juice

1 tablespoon pure vanilla extract

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.Wrap dough in saran wrap and chill in refrigerator for 1 hour or overnight. Preheat oven to 350 degrees. Remove dough from refrigerator and shape the dough into 1 ½ - 2 inch balls. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.