St. Patrick’s Day is a fun holiday. I’m part Irish and love celebrating a little. Green is a bright, happy color, and I’m all about four leaf clovers, pots of gold, and anything that might bring good luck.
But it’s a hard food holiday. Not that many foods are inherently Irish. I’m not a big fan of the ones that are either. Corned beef? No thanks. Guinness? Not so much. I do like mint, but most of the green mint candies out there involve chocolate, and they have become synonymous with St. Patrick’s Day only because they’re green. I have plenty of red mint candies, but we’re talking March 17, not December 25 here!
So this Sunday Supper is celebrating green foods. Okay, I realize these aren’t exactly green. I didn’t go color blind or anything. I had trouble thinking of many green foods to bake with. Hopefully my Sunday Supper friends will forgive me because there is some bright green lime zest under all that confectioners’ sugar. I promise!
These Lime Meltaways taste green. I was skeptical that a little lime juice and zest would flavor all these cookies, but they pack a serious lime punch. The bright flavor of these cookies totally made me smile. The texture is a winner too. They’re a bit crunchy before living up to their name and basically melting in your mouth. Green or not, I’m celebrating St. Patrick’s Day with these cookies and you should too!
- 1 ½ sticks unsalted butter, room temperature
- 1 cup confectioners’ sugar, divided
- Zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon pure vanilla extract
- 1 ¾ cup, plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- In a large bowl, cream butter and 1/3 cup confectioners’ sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add lime zest and juice and vanilla and mix until mostly combined. It’s okay if it doesn’t fully incorporate.
- In a medium bowl, stir together flour, cornstarch, and salt. Add to butter mixture and stir until fully incorporated and a soft dough comes together.
- Place dough on a large piece of parchment paper and roll into a log 1 ½ – 2 inches in diameter. Place dough in the refrigerator to chill for at least 1 hour and up to overnight.
- After dough has chilled, preheat oven to 350 degrees F and line 2 baking sheets with parchment. Cut dough into ¼ – ½ inch thick slices and place on baking sheets about one inch apart.
- Bake for about 13 minutes until the bottoms are golden brown but the tops are not. Cool about 10 minutes on trays. Place remaining confectioners’ sugar in a bowl. Coat each cookie fully in confectioners’ sugar before placing is back on the tray to cool completely. Cookies may be stored in an airtight container at room temperature for up to 2 weeks.
Recipe adapted from Martha Stewart
Additional chilling time is necessary
- Prep Time: 15 minutes
- Cook Time: 13 minutes
Don’t forget to check out the other Sunday Supper recipes!
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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