Lemon Meltaways

Excuse this other long absence my followers! Due to lack of a camera/time (although that's not a legitimate excuse) I haven't been able to do many posts...but anyways I thought the best way to kick off a new post would be with these delectable cookies... Technically the recipe I got them from was called Lime Meltaways but they didn't have limes at the store so I substituted lemons.

Anyways, these cookies are delicious with limes or lemons, they really add a wonderful zest to your everyday cookie and they truly do melt in your mouth. I must say I don't normally like citrus cookies either but lately I've been on a citrus kick in general. Maybe due to the lovely spring weather we've been having the citrus is so nice and refreshing, and so I decided to give them a go and I'm glad I did. They are also surprisingly easy to make, I didn't even have an electric mixer like the recipe calls for so I recommend softening the butter a bit before whipping it with the sugar in order to get the fluffy airy texture, I think that's key for making the cookies so light and airy. Also the amount of sugar seems strange, however shaking them in powder afterward adds just the right amount of sweetness.

Again I must thank Rosie and Caitlin for helping me make them, and Rachel for the lovely photos! Also one batch of these cookies plus 6 girls barely lasted the evening so...that should be motivation for giving this recipe a try!

Lime Meltaways12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/3 cup powdered sugar
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 salt
1-2 drops lime green food coloring (optional)

powdered sugar for dusting

In a medium bowl, sift together the flour, cornstarch and salt and set aside.

In a large bowl beat butter and sugar on medium high speed until light and fluffy (if using a stand mixer use the whisk attachment for this step). Add the lime juice, zest and vanilla and beat the mixture until fluffy.Reduce speed to low and add the flour mixer to the butter. Mix until combined.

Ready a two 8"x12" pieces of waxed paper or parchment. Divide the dough into two equal portions and roll into two 1.25" diameter logs. Wrap the dough tightly in the waxed paper or parchment.

Chill for at least an hour before baking. The dough can keep for a couple days chilled in the refrigerator or frozen for up to two months.

When ready to bake:

Heat the oven to 350°F and line a baking sheet with parchment. Slice the cookies 1/4" thick and place on the baking sheet. Bake for 15 minutes, rotating halfway through baking, until they just barely start to take on some color. Allow to cool until just warm. Fill a plastic bag with a 3/4 cup powdered sugar and add a few cookies. Working in batches, toss the cookies to coat. One can also coat them by sifting sugar over the cookies.

Store the cookies for up to two weeks in an air tight container.

Oh and I didn't use the lime food coloring because I couldn't find it, however I do believe it would add a beautiful color and add aesthetic appeal.Recipe courtesy of Not So Humble Pie.