Lime Melting Moment Cookies
Author: Adapted from Martha Stewart
Recipe type: Baking
Serves: 36
- 170g ¾ cup or 1½ sticks butter ( room temperature)
- ⅓ cup confectioners' sugar
- Finely grated zest of 2 limes or lemons
- 2 tablespoons fresh lime or lemon juice
- 1 tablespoon vanilla essence
- 150g or (1¾ cups plus 2 tablespoons) all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon coarse salt
- Extra confectioners sugar for dusting
- Place butter and confectioners sugar (icing sugar) in an electric mixer fitted with a whisk attachment and beat on medium speed until pale in colour.
- Add the finely grated lime zest, juice and vanilla essence and whisk until fluffy.
- In a separate bowl mix together sifted flour, cornflour and salt.
- Add this to the butter mixture on low speed until combined.
- Divide dough in two and roll each into 12inch logs.
- Wrap in clingwrap or grease proof paper and refrigerate for at least 1 hour, until cold and firm.
- While this is chilling heat your oven to 170ºC(350ºF)
- Cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
- Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
- Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
- While still warm, toss cookies in extra sived confectioners sugar.
- Cookies can be stored in airtight containers at room temperature for up to 2 weeks.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/lime-melting-moment-cookies/
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