{"id":3776,"date":"2010-01-11T10:19:47","date_gmt":"2010-01-11T15:19:47","guid":{"rendered":"http:\/\/dlynz.com\/?p=3776"},"modified":"2010-01-11T13:01:15","modified_gmt":"2010-01-11T18:01:15","slug":"lime-meltaways","status":"publish","type":"post","link":"http:\/\/dlynz.com\/?p=3776","title":{"rendered":"Lime Meltaways"},"content":{"rendered":"

\"limeThis recipe is a leftover from Christmas.\u00a0 Oh how I wish that I still had some actual<\/em> leftovers, because I am pretty sure that these would completely make up for having to hobble about on crutches, watching Larry turn the simplest household chore into a heroic feat, requiring accolades\u00a0and the waving of olive branches in recognition of his sacrificial emptying of the dishwasher.\u00a0 [“where does this go?\u00a0 where does this go?\u00a0 where does this<\/em> go?”]\u00a0 I’m exaggerating, of course.\u00a0 Mostly.\u00a0 He is performing his extra duties with pretty good grace, despite being married to a freak who thinks the kitchen table needs to be washed off after every<\/em> single<\/strong> meal.\u00a0 I’m such a prima donna, I tell you.\u00a0<\/p>\n

These cookies, are, in a word, divine.\u00a0 Dee-vine!\u00a0 So filled with lime flavor and they truly do melt in your mouth.\u00a0 This is a Martha Stewart recipe, and when Maria of\u00a0 Two Peas and Their Pod<\/a>\u00a0\"limetweeted back in December that she had made them, after taking a look at this easy recipe, I immediately added them to my holiday baking.\u00a0 They are hardly limited to\u00a0Christmas though – I think of them as more of a winter recipe.\u00a0 The bright fresh flavor of lime\u00a0is a welcome treat when it is cold and dreary\u00a0outdoors, and the sugary outsides make me think of fresh crisp snow.\u00a0 So – winter cookies, not holiday\u00a0cookies.\u00a0 These are “slice & bakes”, so you need to plan a little ahead, to give them time to chill before baking.<\/p>\n

This is a pretty easy and straightforward dough, so I didn’t do step by step photos.
\n1 & 1\/2 sticks\u00a0unsalted butter, room temperature [I used salted because it was all I had]
\n1 cup confectioners\u2019 sugar, divided
\nGrated zest of 2 limes
\n2 tablespoons freshly squeezed lime juice
\n1 tablespoon pure vanilla extract
\n1 3\/4 cups, plus 2 tablespoons all-purpose flour
\n2 tablespoons cornstarch
\n1\/4 teaspoon salt<\/p>\n

In the bowl of an electric mixer, cream butter and 1\/3 cup of the sugar.
\nAdd lime zest, lime juice, and vanilla and beat until fluffy.
\nIn\u00a0another, smaller\u00a0bowl, whisk together flour, cornstarch, and salt.
\nAdd to butter mixture, and beat on low speed until combined.
\nDivide dough in half, and place each half on plastic wrap – form into log about 1 & 1\/4 inch in diameter, and wrap tightly. Chill at least one hour.
\nPreheat oven to 350 degrees. Line two heavy baking sheets with parchment paper. Remove plastic wrap from logs and slice about 1\/8 inch thick. Place cookies on baking sheets, leaving an inch between each one. Imade mine square rather than round, because I was making these for cookies plates and I wanted a contrast from all of the round cookies I already had.\"limeBake cookies until just getting golden, about 15 minutes.
\nThe recipe says to let the cookies cool a few minutes before dunking in the sugar to coat them but I like to do it right away, because I think the sugar sticks better. You can put the remaining 2\/3 cup of confectioners’ sugar in a sealable plastic bag, and add the cookies in to coat them, or as I prefer, put the sugar in a pie plate and gently dunk the cookies in there. After they cool completely, I sift a little more sugar over the tops to give them a more frosty look. You can wait to do that until right before putting them on a plate to serve if you like, and they will look realy nice.\"limeYou can refrigerate the dough for several days before baking, or freeze it, though for freezing, you will want to wrap with a second layer of plastic wrap. Baked cookies will keep about two weeks in a sealed container.
\nAnd, as I already mentioned, the lime flavor is very distinct in these and so good. I will definitely be making them again.<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe is a leftover from Christmas.\u00a0 Oh how I wish that I still had some actual leftovers, because I am pretty sure that these would completely make up for having to hobble about on crutches, watching Larry turn the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[331,109],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/3776"}],"collection":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3776"}],"version-history":[{"count":7,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/3776\/revisions"}],"predecessor-version":[{"id":3786,"href":"http:\/\/dlynz.com\/index.php?rest_route=\/wp\/v2\/posts\/3776\/revisions\/3786"}],"wp:attachment":[{"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3776"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dlynz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}