Mmm. Did somebody order awesomeness baked in the form of a cookie?
I think it must have been me. Woops. So much for bikini season.
But who could blame me. Powdered sugar + chilled lime = summery superherocookie.
I had 2 limes sitting out on the counter. What to do, what to do. Normally I would just slice and squeeze them into the many upon many glasses of water I drink in the summer; the acid is supposed to help regulate your body’s alkalinity to maintain good health. What. I’m not a scientist, I just read it all in this book. He writes that the more alkaline your body, the more likely you are to be healthy, happy, the opposite of obese, alive, et cetera.
Needless to say, these Lime Meltaways won’t be melting away fat anytime soon, but they are definitely worth storing in the fridge for every now-and-then indulgence. Plus, these are bite size. Which means that (hopefully) your bikini size will not inflate. Bite size = right size. Kapeesh? Just don’t eat 10 at a time.
(Recipe from Martha Stewart – Makes about 3 dozen)
1 1/2 sticks softened unsalted butter
1 cup confectioners’ sugar
Grated zest of 2 limes
2 tbs. lime juice
1 tbs. vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 tbs. cornstarch
1/4 tsp. coarse salt
Put butter and 1/3 cup of the confectioners’ sugar in a bowl 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 separate bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on a sheet of wax or parchment paper. Roll in paper 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 14 minutes. Transfer cookies to wire racks to cool slightly. While still warm, toss cookies with remaining 2/3 cup sugar in a ziplock bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks (but I like to store mine in the refrigerator). Enjoy!