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KEY LIME MELTAWAYS




Source of Recipe


Cook's Corner


Recipe Link: http://miamiherald.com

List of Ingredients




� cup (1 � sticks) unsalted butter, at room temperature
1 cup confectioners' sugar (divided use)
2 tablespoons freshly squeezed Key lime juice
2 tablespoons finely grated lime zest
1 tablespoon pure vanilla extract
1 � cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
� teaspoon salt




Recipe



Beat the butter and 1/3 cup of the sugar until fluffy with an electric mixer (use a whisk attachment if your mixer has one). Add the lime juice, zest and vanilla; beat until fluffy.

In a medium bowl, whisk the flour, cornstarch and salt. Add to butter mixture and beat on low speed until combined.

Between two 8- by 12-inch pieces of parchment paper, roll dough into two 1 �-inch-diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining sugar in a resealable plastic bag.

Remove parchment from logs; slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

Bake until barely golden, about 15 minutes. Transfer to a wire rack to cool slightly, 8 to 10 minutes.

While still warm, place cookies in the sugar-filled bag; toss to coat. Store in an airtight container up to 2 weeks. Bake or freeze remaining dough. Makes about 10 dozen cookies.