Key Lime Meltaways

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Living in Houston means that the supermarkets are full of inexpensive produce most of the year from south Texas and Mexico. It hasn’t had to travel far, so it’s very fresh. The citrus fruit is especially nice here, and I’m always looking for more ways to incorporate it into my cooking. So, when I saw the Key Lime Meltaways on Smitten Kitchen, I made them right away.These are perfect little coins of citrusy shortbread. Keep them small, as they’re delicate.

Key Lime Meltaways12 tablespoons Earth Balance margarine
1/3 cup confectioner’s sugar
grated zest of 4 small key limes (or 1 regular lime)
2 tablespoons lime juice (from about 5 key limes or 1 or 2 regular limes)
2 tablespoons corn starch
2 cups minus 2 tablespoons all-purpose flour
1/4 teaspoon salt
additional confectioner’s sugar for dusting the meltaways

In an electric mixer, cream together the margarine and confectioner’s sugar. Add lime zest and juice and beat until well-combined.

In a small bowl, whisk together the cornstarch, flour and salt. With the mixer on low speed, add the flour mixture a bit at a time and beat until just combined. Chill the dough for an hour until firm.

Preheat oven to 350 F. Mound dough onto two large pieces of waxed paper, or two pieces of parchment paper. Form into logs 1-1/4 inch in diameter. Slice into coins 1/4 inch thick. Place coins onto a lightly oiled baking sheet.

Bake until cookies are barely turning golden, 12-15 minutes.

Allow to cool slightly and transfer onto a clean napkin. Dust the tops with confectioner’s sugar.

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One Response

  1. Anonymous

    these look awesome!

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