As I mentioned in my Current Cookbook post yesterday of Martha Stewart's Cookies, these are the cookies I made last Christmas and forgot to post. And the forgetting wasn't because they were forgettable, just that I forgot. Because though I had some trouble with them (and as I mentioned, cookies are my downfall) these little cookies were actually quite tasty, even if they did take a bit of work.
My problem with the Lime Meltaways is that they crumbled. Which, since it states that they are "crumbly cookies" in the brief forward to the recipe really wouldn't be a problem. But trying to wrap these cookies up nicely, to travel for Christmas presents? Crumbly wasn't the best for presentation. Of course my taste buds didn't find it much of a problem since all those lovely crumbs needed to be eaten and since I was there...
In addition to the crumbling, they didn't make the five dozen quantity listed. Not even close. But then I have never gotten the quantity listed in any cookie I've made so I doubt it's the recipes fault. And if you look at the finished cookie photo in the book, you'll see that there is much more powdered sugar on their cookies. Not sure what I did wrong but the stuff just wouldn't stick to my cookies.
So the Lime Meltaways were a bit of a pain to deal with and didn't come out exactly as planned, but I'd still make them again. These had a very subtle lime flavor and, as the recipe states, a bit of a sweet-tart taste which I really liked. At some point I'm going to assume my cookie mojo will kick in and recipes like this will just work.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each log on a 8 by 12-inch sheet of parchment. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least one hour.
Preheat oven to 350 degrees F. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks. Makes about 5 dozen.
Note: I used Challenge butter
Note: I had read in some notes of others who made these cookies that crumbling was a problem and that refrigerating them overnight was probably best. I still had crumbling problems.
Note: Using the ruler to help make the log? Totally lost on me.
Note: I cooked these no longer than ten minutes and they were still a bit overdone. My oven runs hot so I turned the temp down about 10 degrees and ten minutes was about right.
Note: Do NOT toss these cookies with the powdered sugar in a plastic bag if you have any crumbling problems at all (maybe test one or two first). Cuz all I came out with was powdered sugar covered crumbs (which were quite tasty I might add).
Note: If almost three dozen cookies is "Makes about 5 dozen" then we're cool.
If I didn't have the crumble problem, these would have been a success (even without the layer of powdered sugar). I guess I just have to keep making them until I get it right :)