Thursday, November 29, 2007
This is another Martha Stewart recipe that I now make each Christmas. These cookies literally melt in your mouth. And the lime taste is a bit unexpected in the winter. I also place these in small petit four paper cups or baking cups since the powered sugar can get all over the place.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350°. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
6. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
7. The dough for these icebox cookies can be frozen in logs for up to two months.
Serving: Makes about 6 dozen
Photo: Martha Stewart Living, 1998.