These may very well be my favorite cookies. Of course a plate of melty, under-cooked chocolate chip cookies won’t be turned away (ever) but there is something uniquely wonderful about these little bites of heaven. They are the first cookie dough log cookies I ever made and I love the process, it’s fun and cute and makes me feel like I’m really putting care into the cookies rather than the typical scoop and drop style. The texture is a velvety, crumbly, crunchy mess covered in powdered sugar. It sounds sweet but its just enough sugar to compliment the naturally tart lime, which is the key of course (use key limes if you’ve got them!). The lovely thing is that these cookies are refreshing, which makes downing 2 or 3 or 7 effortless. Which is okay since this recipe makes a million. Make them. You won’t regret it.
courtesy of martha stewart
|3/4||cup (1 ½ sticks) unsalted butter, room temperature|
|1||cup confectioners’ sugar|
|Finely grated zest of 2 limes|
|2||tablespoons fresh lime juice|
|1||tablespoon pure vanilla extract|
|1 3/4||cups plus 2 tablespoons all-purpose flour|
|¼||teaspoon coarse salt|
- Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.