Spring’s arrival brought torrents of wind and rain to most of California. Close your eyes as you savor these sweet and tart cookies – they’ll momentarily transport you out of the cold and head-first into clear blue skies. Lime zest in both the dough and glaze give these meltaways sharp flavor. You’ll probably need to zest and juice 3 limes to yield enough for the recipe, but have an extra lime available just in case – I had plenty of zest but not enough juice.
Adapted from Martha Stewart
12 Tbsp unsalted butter, at room temperature
1/4 cup sugar
1/4 cup powdered sugar
2 Tbsp grated lime zest
2 Tbsp fresh lime juice
1/4 tsp salt
1 1/2 cups flour
3/4 cup powdered sugar
1 tsp grated lime zest
5 tsp fresh lime juice
Beat butter and sugars with a mixer on medium-high speed until light and fluffy. Beat in lime zest, juice, and salt, then reduce speed to low. Add flour and beat just until combined.
Use lightly floured hands to place dough on a rectangular sheet of parchment or waxed paper and shape into an 8-inch log. Flatten the top and sides into a loaf, then wrap and refrigerate until firm, at least 1 hour or up to 1 day. To freeze dough for up to 3 months, place wrapped loaf into a freezer bag.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Slice dough crosswise into 1/4-inch thick slices, and place on baking sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Cool 1 minute on baking sheets, then transfer cookies to a wire rack and cool completely before glazing.
To prepare glaze, whisk together powdered sugar, lime zest, and juice in a small bowl until spreadable. Spread evenly onto cooled cookies. Store in an airtight container up to 3 days.
Yield – 32 cookies (serving size: 1 cookie)
Calories – 80
Carbs – 10