I believe I had mentioned before that I was super behind with posting stuff, hence the belated eggnog truffles and an overall lack of Christmas themed baked goodies. Well, my belatedness continues… And I think I can make a week of posts out of sweet treats that I recently made, most of which were Christmas gifts that I had promised coworkers. Getting them late almost seemed like a good thing, since it would give them time to eat through all the other goodies they received and no longer be tired of sweets! 🙂 Not like I ever get tired of sweets, but some people do. Guess I’m just lucky!The first set of sweet treats I would like to share with you are these key lime meltaways. I made them for a coworker who is a huge fan of key lime. I’d imagine they could also be made with regular lime, lemon, or any other flavor that sounds good! They contain cornstarch, which I have found gives cookies their “melting” quality, meaning they kind of just melt in your mouth. Another fun thing with these cookies is that they are slice and bake cookies. You can always keep a roll around, and when you’re craving cookies, slice some off and bake and you’ll have fresh, delicious cookies in no time! A warning for if you try these cookies: they can be a little messy since powdered sugar has a tendency to fall off and stick to everything! Other than that, enjoy!!Key Lime Meltaways
Note: Dough logs can be frozen for up to 2 months, then slice and bake as instructed.
¾ cup unsalted butter (1½ sticks), room temperature
1 cup confectioners’ sugar, divided
Grated zest of 2 to 4 key limes
2 tablespoons freshly squeezed key lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
In a medium bowl, whisk together flour, cornstarch, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and ⅓ cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy. Add flour mixture to butter mixture and beat on low speed until combined.
Divide dough into 2 equal parts; roll each piece into a 1¼-inch diameter log and wrap in saran wrap. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
Heat oven to 350 degrees F. Line two baking sheets with parchment paper. Place remaining ⅔ cup sugar in a resealable plastic bag. Remove saran wrap from logs; slice dough into ¼-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies for about 11 to 14 minutes, or until barely golden. Transfer cookies to a wire rack to cool slightly, for just a few minutes. While still warm, place cookies in the sugar-filled bag; toss gently to coat. Store cookies in an airtight container for up to 2 weeks.
Source: Slightly adapted from Smitten Kitchen