type: refrigerator, rolled makes: 10 dozen tiny cookies 1-3/4 cups plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup butter 1/3 cup powdered sugar 2 tablespoons freshly squeezed lime juice zest of 2 limes 1 tablespoon vanilla 2/3 cup powdered sugar to coat cookies Combine flour, cornstarch and salt; set aside. Cream butter and 1/3 cup sugar until fluffy. Beat in lime juice, zest and vanilla. Add flour mixture and mix until combined. Roll dough into two 1-1/4-inch diameter logs, wrap in parchment or wax paper and refrigerate 1 hour. (Dough can also be frozen at this point, up to 3 months). Heat oven to 350F. Line cookie sheet with parchment paper. Slice logs into 1/8-inch thick rounds and place on cookie sheet about 1 inch apart. Bake until barely golden, about 15 minutes. Place 2/3s cup sugar in a resealable plastic bag. Transfer cookies to wire rack to cool slightly, about 8 to 10 minutes. While still warm, place cookies in the sugar filled bag and toss to coat. Reviews Rita, Peachland B.C.
They are the most delicious cookies you have ever eaten. Everyone who ate them had to know what they were and the only problem is that they just don't last more than a day and they are gone make a double batch- Maryanne, Vancouver, B.C. Canada |
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Lime Meltaways |