These tender Key lime-flavored
butter cookies, laced with a hint of clove, will simply melt
in you mouth.
Key
Lime Clove Meltaways
- 3/4 cup (1 1/2 sticks)
butter, softened
1 cup confectioners’ sugar - divided use
1 1/2 tablespoons lime zest, freshly grated (from about 4 Key
or 2 regular limes)*
2 tablespoons Key lime juice
1 tablespoon pure vanilla extract
1 3/4 cups, plus 2 tablespoons all-purpose flour
3/4 teaspoon ground cloves
2 tablespoons cornstarch
1/4 teaspoon salt
- In a mixing bowl, combine butter and 1/3
cup of confectioners’ sugar until light and fluffy. Add
lime zest, lime juice and vanilla; beat until incorporated.
- In a separate bowl, whisk together flour,
cloves, cornstarch and salt. Add dry ingredients to the butter
mixture, and mix until well combined. Divide dough in half and
place each on a piece of wax paper. Shape into two 1-inch logs,
using the paper to shape and seal the logs. Chill at least 1
hour or overnight.
- Preheat oven to 350°F (175°C).
- Remove one log from refrigerator at a
time, remove paper, and slice dough into 1/8-inch-thick rounds.
Place 1 inch apart on cool, parchment-lined baking sheets. Bake
until bottoms are barely golden, about 15 minutes.
- Transfer cookies to a cooling rack to
cool slightly, 4 to 5 minutes.
- Measure 2/3 cup confectioners’ sugar
into a resealable, gallon-size plastic bag. While the cookies
are still warm, carefully place a few at a time in the bag, gently
toss to coat, and place on rack to cool completely. Coat again
before serving as necessary.
- Store cookies in an airtight container
for up to two weeks.
Makes about 4 dozen.
*Zest using the smallest
side of a box grater or cheese grater or a micro plane.
Note: Any lime may be substituted
for Key limes if they are not available in your area.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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