And Lime Meltaways these are adequately named. They are crumbly and seriously melt in your mouth. I’ve been searching for more savory desserts, and these fit the bill. I ate five of them right away after they cooled (and then had a horrible stomach ache because these have a deceptive amount of butter).
The cookies are packed with butter and limed and coated in powdered sugar. Kevin of Closet Cooking explains it perfectly in his blog: “The initial hit of sweetness gives way to the buttery shortbread and then lime flavour comes through finishing off everything nicely.” I can’t add anything more than that. So, so delicious. It’s a strange mix of flavors, but it works.
Lime Meltaways from Closet Cooking
12 tablespoons (1 Â½ sticks) unsalted butter (room temperature)
1/3 cup powdered sugar
2 limes (zest)
2 tablespoons lime juice
1 tablespoon vanilla extract
1 Â¾ cups + 2 Tablespoons flour (225g)
2 Tablespoons corn starch
1/4 teaspoon salt
2/3 cup powdered sugar
Cream the butter with 1/3 cup powdered sugar. Beat in the lime zest, lime juice and vanilla.
Mix the flour, cornstarch and salt in a large bowl. Beat the dry ingredients into the wet.
Roll the dough out into a 1 1/4 inch log. Wrap in plastic and let chill in the fridge for at least an hour. Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
Bake in a preheated 350F oven until just lightly golden brown, about 12-15 minutes. Let cool on a wire rack for 4 minutes. Dredge cookies in 2/3 cup powdered sugar to coat.
I very highly recommend these! They are delicious and keep getting better every day as they sit.