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Name: Key Lime Meltaways
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 12 tablespoons Unsalted butter room temperature; 1 cup Confectioners Sugar; 2 large Key Limes Zested; 2 tablespoons freshly squeezed lime juice; 1 tablespoon Vanilla extract; 1 3/4 cup + 2 Tbsp. All purpose flour; 2 tablespoons Corn starch; 1/4 teaspoon salt

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INGREDIENTS

12 tablespoons Unsalted butter ; room temperature
1 cup Confectioners Sugar
2 large Key Limes ; Zested
2 tablespoons freshly squeezed lime juice
1 tablespoon Vanilla extract
1 3/4 cup + 2 Tbsp. All purpose flour
2 tablespoons Corn starch
1/4 teaspoon salt

Servings

INSTRUCTIONS

Preheat Oven to 350 degrees

1. Whisk together 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. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-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, just three or four minutes. 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.

NOTES

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Key Lime Meltaways

12 tablespoons Unsalted butter room temperature
1 cup Confectioners Sugar
2 large Key Limes Zested
2 tablespoons freshly squeezed lime juice
1 tablespoon Vanilla extract
1 3/4 cup + 2 Tbsp. All purpose flour
2 tablespoons Corn starch
1/4 teaspoon salt

Preheat Oven to 350 degrees

1.	Whisk together 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.	Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-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, just three or four minutes. 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.

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Nutrition

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Serving Size: 1 Serving (453g)
Recipe Makes: 1 Servings

Calories: 2196
Calories from Fat: 1247 (57%)

Amt Per Serving		% DV

	Total Fat 138.5g	185 %
	Saturated Fat 87.6g	438 %
	Monounsaturated Fat 35.9g
	Polyunsanturated Fat 5.3g
Cholesterol 366.4mg		113 %
Sodium 24.7mg		1 %
Potassium 118.7mg		3 %
Total Carbohydrate 241.7g		71 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 241g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2196

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