This recipe is adapted from Martha Stewart’s “Lime Meltaways”. I think a “meltaway” must be an Americanism as I’ve never heard the term in New Zealand, but whatever you call them, these cookies are delicious and truly do melt in your mouth. Similar to shortbread, these pretty cookies must be watched carefully – they need to be removed from the oven when they are just cooked and before they brown.
Lime Melting Cookies
170g butter, room temperature
40g + 80g icing sugar
Finely grated zest of 2 limes
2T lime juice
1/4t flaky sea salt
Whisk butter and 40g of icing sugar in electric mixer until pale and fluffy. Add lime zest and juice, along with the vanilla, and mix until well combined.
Whisk together flour, cornflour and salt in a bowl. Add to butter mixture on low speed until just combined.
Divide dough in half, placing each half on a sheet of baking paper and rolling into a log. Refrigerate for at least an hour until cold and firm.
Heat oven to 180C. Remove logs from baking paper and carefully cut into thin slices (less than a centimetre thick if possible). Space a couple of centimetres apart on lined baking sheets. Bake until barely golden, about 13 minutes, rotating sheets halfway through cooking. Transfer to wire racks to cool slightly before tossing the still-warm cookies in the remaining 80g of icing sugar.
Cookies can be stored in airtight containers for up to two weeks at room temperature.
Makes approximately 3 dozen