September is here and once again I find myself up to the ears in limes. My Bearss lime tree is so full of fruit that the limbs are practically touching the ground, ready to buckle. Which is a pretty good indication it is time to harvest!
Over 300 limes was the product of this seasons harvest, with a few dozen still left on the tree. With so many limes, it can get a bit overwhelming. I freeze them. Juice them. Make mountains full of guacamole. Pawn them off to neighbors, the mailman, and any other person who happens to pass our home. But when it’s all said and done I am still left with limes up to my ears. Which means, it is time to get creative. And that is how I discovered one of my favorite cookies, Lime Meltaways.
A simple google search of “what to do with lots of limes” lead me to Martha Stewart’s recipe for these buttery, tender cookies. They remind me of a cross between a shortbread and a sable, and are filled with fresh
lime juice AND zest — a great way to use up limes!
Lime meltaways are super easy to make. They are slice and bake cookies, which require no rolling out of dough. The logs of unbaked dough can be frozen for months. When ready to bake, simply slice the dough and cook. This is incredibly handy during the Holiday season when there’s just so much to do! These cookies have become one of my favorite Christmas cookies to make using frozen cookie dough.
Creamed butter is the main ingredient in these cookies – so you know they are bound to be delicious!
Tart lime paired with crunchy sea salt adds delicious flavor and texture. After the cookies come out of the oven, they are tossed in powdered sugar which adds a subtle but not overpowering sweetness.
As much as I love Martha’s recipes, I did tweak this one to come up with my own variation that suits my taste buds. I changed the flour/cornstarch ratio to make the cookies a bit softer in texture and added more lime juice and zest (I think the tart lime is the star of the cookie). Enjoy!
Yields Approximately 60 Cookies
Adapted from Martha Stewart’s Cookies
- 2¾ Cups All-Purpose Flour
- ¼ Cup Cornstarch
- ½ Teaspoon Course Sea Salt
- 3 Sticks (12 oz.) Unsalted Butter, at Room Temperature
- ⅔ Cup Confectioner’s Sugar plus ½ Cup for Dusting
- Zest of 6 to 8 Limes (depending on size)
- ⅓ Cup Freshly Squeezed Lime Juice
- 2 Tablespoons Vanilla Extract
- In a large bowl, whisk together flour, lime zest, cornstarch, and salt. Set aside.
- In the bowl of a standing mixer, cream butter and ⅔ cup confectioner’s sugar until light and fluffy.
- Add vanilla extract and lime juice to butter-sugar mixture and beat until combined.
- Gradually add dry ingredients to the butter-sugar mixture and beat until the dough comes together into a ball.
- Divide dough in half.
- Roll each dough half into a log about two inches in diameter.
- Cover logs with wax or parchment paper and chill at least one hour.
- To bake, preheat oven to 350 degrees and line baking sheets with parchment paper or baking mat.
- Slice dough into ¼ inch thick rounds.
- Bake 15 minutes, rotating the baking sheets midway through, until the edges of the cookies are golden brown.
- Remove cookies to a wire rack.
- While the cookies are still warm, toss them in a plastic bag (one at a time) with ½ cup confectioner’s sugar. Gently shake bag until the cookie is coated with sugar and remove.
Cookies can be stored in an airtight container for up to 2 weeks. Enjoy!