I have come to the conclusion that I cannot resist something with the word meltaways attached to it. Back in the day (aka 15 – 20 years ago) my school would sell candy around Easter, and the Mint Meltaways were the shit. They totally melted in your mouth and I believe even at the delicate age of 8 I could eat an entire box. The fact that I just found out via quick search that they still exist is very, very dangerous.
But MOVING ON TO OTHER THINGS MELTAWAY –
I just told you I can’t resist the word meltaway. I also have trouble resisting anything that is lime-flavored and dessert oriented. Martha Stewart had to go along and make something that I had to try almost immediately. Thank God I had some limes in the fridge.
Makes about 3 dozen
- 1 and 1/2 sticks of butter, softened
- 1 cup powdered sugar, divided
- Finely grated zest of 2 limes
- 2 tbsp fresh lime juice
- 1 tbsp pure vanilla extract
- 1 and 3/4 cups plus 2 tbsp flour
- 2 tbsp cornstarch
- 1/4 tsp coarse salt
Beat butter and 1/3 cup powdered sugar with a mixer on medium speed until pale and fluffy, 3 minutes. Add lime zest and juice and vailla, and beat until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix together on low speed until just combined.
Divide dough in half. Place each half on an 8 by 12 inch sheet of parchment. Roll in parchment to form a log 1 and 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 350F. Remove parchment from logs; cut into 1/4 inch thick rounds, spacing rounds 1 inch apart on baking sheet lined with parchment. 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.