So, it being July 5th, I am here to report on yesterday's festivities that took place here in the U.S. of A. Specifically in the great state of California, but I won't give any more clues than that, seeing as the internet is a dangerous and threatening series of tubes. Anyways, my brother and his girlfriend had a BBQ at their house--so obviously I had to bring cookies. But I had to take into account the fact that my brother's girlfriend would be making many, many pies for dessert. A grand total of 5 whole pies, all baked late into the night of the eve of this BBQ, would be the center of attention after everyone had finished their ribs, brisket, and/or hamburgers. Peach, Strawberry-Rhubarb, Cherry, Lemon Meringue, and Key Lime. Yeah.
So what cookie would be light enough so as not to compete with these delicious--and famous--pies, and yet not get lost behind their decadent glory? Something with a unique flavor, something smallish, something summery. I arrived at the Lime Meltaways, which I had been eager to make ever since a reader commented that they were her favorite recipe from The Book.
I was ready, excited, pumped, patriotic (?) for this recipe. And good news! They lived up to my expectations and were everything I needed them to be! The lime flavor was powerful, but not overly so, and they truly melted in your mouth. People commented on how tasty they were and they were eaten up, so I consider it a success, given the competition. The pies, of course, were phenomenal (my first time trying a real Key Lime Pie--I'm converted.), and I ate myself into a coma.
But let's get back to talking about this recipe. I was wise enough to let the butter soften completely before making the dough, so I didn't run into the same problem I had with the dreaded Earl Grey Cookies of old (I just noticed they were Cookie #13--superstition, anyone?), which also were of the roll-and-chill slice-and-bake variety. This time the dough was easy to slice, didn't crumble, and baked nicely. I think I underbaked mine a tad, but it didn't really matter. I suggest letting them get a little golden, like the recipe says; I was very hesitant and as a result they weren't crisp enough. But no matter! They were seriously good and great to bring to a party.
Makes about 3 dozen
- 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.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. 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.
Baking Difficultly: 2.5/5
Ingredient Accessibility: 2.5/5
Attractiveness: 2/5 (Mine weren't all that purty, but they aren't ugly)
Is it worth it?: Definitely! Really unique flavor and amazing texture too. Sooo good!