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My favorite: Marbalet's Key Lime Meltaways

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Joined: Dec 12, 2005


Posted to Thread #25210 at 12:25 pm on Oct 25, 2013

[Brought over from the dark side so I never lose it again. Note: I only copied over the one recipe. Marbalet had at least 4 other keylime recipes in this Epicurious link]

Marbalet@McDonoughGA: Norma:Recipes 4 U:
Key Lime Macadamia Nut White Chocolate Cookie Gems & More Key Lime Cookie Recipes )

Posted: Aug 7, 2000 11:04 AM

Key Lime Melt-A-Ways
These tiny confections are almost impossibly light and literally melt away in your mouth. The lightness comes with no sacrifice of flavor, however, and the tart citrus essence of the key lime corresponds perfectly to the powdery coat of powdered sugar. One hint for getting the most key lime juice possible from your fresh key limes: Before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter.

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sifted powdered sugar
grated zest of two key limes
2 Tablespoons freshly squeezed key lime juice
1 Tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add key lime zest, key lime juice, and vanilla extract; beat until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4- inch-diameter logs.

Chill until firm, at least 1 hour.

Heat oven to 350 degrees. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.

While still warm, place cookies in the sugar- filled bag, and toss to coat. Bake or freeze remaining dough.

Store cookies in an airtight container for up to 2 weeks.


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