I was looking for a lemony biscuit to make this week for my boys…we’ve done choc-chips to death. I was browsing through my beloved Martha Stewart Christmas Cookie Magazine that is looking a little worse for wear these days and found her Lime Meltaways recipe. Sugar dusted shortbread cookies with a hint of lime sounded like just the thing, but of course I didn’t have any limes lying around. Rolled in icing sugar, they make a perfect sweet, but-not-too-sweet bite to have with a cup of tea.
Lemon Meltaways Recipe
1 1/2 sticks softened butter
1 cup icing (confectioners) sugar
Finely grated zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon coarse salt
OVEN 180C (325F)
Cream butter and 1/3 cup sugar (using whisk attachment) until pale and fluffy.
Add zest, juice and vanilla, and blend well.
Whisk together flour, cornstarch, and salt in a bowl.
Add flour mixture to butter mixture, and mix on low speed until just combined.
Divide dough in half.
Roll each half up in some baking paper to form a log shape.
Put in fridge for about an hour.
Take the logs out of the fridge and cut 1cm (1/4 inch) slices.
Place cookies about an inch apart on lined baking trays.
Cook till they start to go golden…Keep your eye on them!
When done, let them cool slightly on the tray for about 5-10 minutes.
While still warm, pop them in a few at a time in a zip-lock bag with the remaining icing sugar.
Shake them about a bit and carefully take them out and lay on a tray to cool.