Week 7: Lime Meltaway Cookies

We've been pretty busy in the last few days. Matt had finals, his sister's graduation, a bbq at our house and packing (and a bunch of other stuff) today to leave tomorrow. So with all that there's not much time left to go meet someone new. I made lime meltaway cookies today, and the soft chocolate chip cookies from a while back but I think we'll just take them to my grandma's house since we'll be there tomorrow. These cookies came from Martha Stewart and taste kind of like a lime bar but in cookie form.

Lime Meltaways

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 2 limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cups, plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon salt

Directions:

1. In the bowl of an electric mixer with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

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

3. Between two 8 by 12 inch pieces of parchment paper, roll dough into two 1 1/4-inch diameter logs. Chill at least one hour.

4. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.