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 ½ sticks) unsalted butter (room temperature)
1/3 cup powdered sugar
2 limes (zest)
2 tablespoons lime juice
1 tablespoon vanilla extract
1 ¾ 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.


  1. These look wonderful! I love cookies like these. I imagine you could use lemon juice also. The plate they are sitting on is so pretty too! :-)

  2. These remind me of sand cookies, for their melting away-ness. These sound like they actually taste like something other than sugar, which would put them out as forerunners, I think!

  3. Hi! These are pretty, and they do sound like they would melt in the mouth I probably would have had a stomach ache too if they were around;-)

  4. Oh, meltaways! Sounds fantastic! I love anything with citrus zest in it. Haha I’m sure I would have eaten more than five of them even before they cooled :)

  5. chrispybakes Reply

    Hey, so I was gonna make these, and I just had a quick question: am I creaming the stick and a half of butter with a third of a cup of powdered sugar or the two thirds of a cup of powdered sugar?

  6. chrispybakes Reply

    And, I’ve got another question. :) The recipe says 1 3/4 cups + 2 tablespoons flour, and then 135 g in parentheses. I measured the volume out first, and then weighed it back out… 135 g is only about half that volume. Which measure should I use? The volume or the weight?

    • Alyssa Reply

      You are absolutely right! I forgot to add in the 3/4 cup (90 grams). Thanks for pointing that out! It should be 225 grams total. I always weight out things like flour and sugar because I find it easier (and cleaner), but obviously I messed up the math when I typed this up! Sorry!

      As for your other question, you’ll cream the butter with 1/3 cup powdered sugar. Then use the 2/3 cup for the outside coating.

      Again, sorry! And thanks for pointing out my confusing mistakes!

      • chrispybakes Reply

        Nah, no mistakes! Martha Stewart’s recipe was about as unclear. My wife tells me I’m too anal about recipes. I just like to have all the info! Thanks for answering my questions!

        • Alyssa Reply

          I hate when recipes are unclear too. I’m surprised I didn’t clarify the powdered sugar confusion when I retyped the recipe–I must not have noticed!

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