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Lime Meltaways


  • Total Time: 28 minutes
  • Yield: About 30 cookies 1x

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

Recipe adapted from Martha Stewart

Additional chilling time is necessary

  • Prep Time: 15 minutes
  • Cook Time: 13 minutes