Lime Melting Moment Cookies
Prep time
Cook time
Total time
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
  1. 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.
  2. Add the finely grated lime zest, juice and vanilla essence and whisk until fluffy.
  3. In a separate bowl mix together sifted flour, cornflour and salt.
  4. Add this to the butter mixture on low speed until combined.
  5. Divide dough in two and roll each into 12inch logs.
  6. Wrap in clingwrap or grease proof paper and refrigerate for at least 1 hour, until cold and firm.
  7. While this is chilling heat your oven to 170ºC(350ºF)
  8. Cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper.
  9. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through.
  10. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes.
  11. While still warm, toss cookies in extra sived confectioners sugar.
  12. Cookies can be stored in airtight containers at room temperature for up to 2 weeks.
Recipe by Shades of Cinnamon at