Lime Meltaways

My 201st recipe, "Lime Meltaways", a true cookie delight. Cookies are always been my favorite right from my childhood. While I were very found of cream biscuits during my early childhood, I started liking butter biscuits (we find in Chennai) after growing a little old. I used to always have atleast a couple of cookies along with my evening tea. Now-a-days I tend to like more delicate flavored cookies and other unique variations. After making a macadamia nut white choco chip cookie a few weeks back, I wanted to try making another exquisite cookie this time. I had seen this cookie recipe on pinterest only by chance, but immediately I realized that this is going to be wonderful and wanted to recreate it. It sounded like an interesting combination of flavors for a cookie, sweet and sour all in one. Honestly, I never knew the difference between a lime and a lemon while growing up. Both just seemed to be like the same thing with just a different color. But once I started blogging, I started finding out the differences between those two and started appreciating the unique flavor profiles of them. There were however lots of questions in my mind, since I never used lime in baking, earlier. Also, was not sure if sugar coating would make the cookies too sweet for my liking. However, once I baked the first batch of these cookies I was amazed to find out that the cookie had an excellent balance of flavor. The tartness from the lime juice and zest perfectly complemented with the sweetness from the sugar coating. And even more amazing was the cookie's texture. As the name suggests, these lime meltaways are really so soft and literally melted away in my mouth 🙂 BTW, my Sony DSLR which was serving me well until now, has been causing troubles when photographing recipes recently. Starting with this recipe, I have switched over to my new Canon DSLR 😉 Hope the new DSRL makes my food pics better 😀

Lime Meltaways

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr 28 minutes mins

Ingredients

  

• Butter Dairy/Vegan - ¾ Cup ( softened, at room temperature)
• Powdered sugar - 1 Cup
• Lime zest - 1 Tbsp
• Lime juice - 3 Tbsp
• Vanilla extract - 1 Tbsp
• All purpose flour - 1 ¾ Cups + 2 Tbsp
• Corn starch - 2 Tbsp
• Salt ¼ tsp

Instructions

 

• First, add the softened butter to a large mixing bowl along with ⅓ Cup of the powdered sugar. Using a hand/stand mixer, beat until pale and fluffy.
  
    
• Add the lime zest, lime juice and vanilla extract to the mixing bowl. Continue to beat until mixed well and fluffy.
  
    
• Now in a separate mixing bowl, add the all purpose flour, corn starch and salt. Mix well until all dry ingredients are combined well.
  
    
• Add the dry ingredients to the wet ingredients little by little and beat in low speed until combined. You can also switch to a spatula/fork to mix in case you are not able to do it with the hand mixer.
  
    
• Once the cookie dough is nicely mixed, divide it into 2 equal halves. Place one half of the dough on a rectangular parchment paper. Roll the dough into the form of a smooth log. Wrap the cookie dough log with the parchment paper and pack it tightly. In order to make sure that the log retains its shape, push it inside an empty circular cardboard from a used paper napkin roll. Repeat the same for the 2nd half of the dough. Refrigerate the dough for a minimum of 1 hour.
  
    
  
    
  
    
• After 1 hr, the dough would be hard and easy to handle. Preheat the over to 350 F. Then, Cut the cookie dough into ¼ inch thick circles. Place them on a parchment paper lined baking sheet and bake them for about 13 mins until they just start to change color.
  
    
  
    
• Remove the cookies from the oven and leave them to cool. After about 10 mins, when the cookies are still slightly warm, add the remaining powdered sugar to a ziplock bag. Throw in the cookies into the ziplock bag and get the cookies coated with the powdered sugar.
  
    
• Store in an airtight container and enjoy.
          

Notes | FAQ

- Take extra care while zesting the lime. Take only green portion and do not get into the white portion or else the cookie would taste bitter.
- 1 ¾ cups + 2 Tbsp of all purpose flour = 2 Cups - 2 Tbsp of flour. You can just measure 2 Cups of flour and then remove 2 Tbsp from it.
- The cookie will appear soft and undercooked when you pull it out from the oven. But it will solidify after cooling.
- Adjust the quantity of lime juice as per your taste. For the quantity given you will get a nicely tart cookie perfect with the sweetness from the sugar dusting.
- Instead of consuming immediately, the cookie tasted better after cooling for a few hours.