Lime Meltaway Recipe (Bookmarked Recipes)

And now, back to your regularly scheduled blogging… Sorry about all the photography posts recently. I’ve kind of been in a cooking/baking rut recently and haven’t been making blog-worthy food. But I’m back with some posts that should remind everyone that I do love to bake!

I added a star to this recipe when I saw it come into my Google Reader. I made some Lemon Curd cookies earlier this year that everyone loved. It’s very unexpected to eat a cookie that is very bright and citrusey. Don’t get me wrong I love all sorts of chocolate cookies but these sure are a nice change of pace.

This is my second entry in Bookmarked Recipes. Every Monday I see the roundup and every Monday I tell myself that this is the week I’m going to submit a post. The majority of my meals come from other bloggers or Food Network shows so it makes sense.


I ended up almost doubling the amount of lime juice and I forgot to put the food coloring in until the very end, so the green color is a little swirled.

Lime Meltaways – from How to Eat a Cupcake – originally from Martha Stewart – makes 2 dozen
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar – divided into 1/3 cup and 2/3 cup
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
2 tablespoons cornstarch
1/4 teaspoon coarse salt

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment (I thought it was weird to use the whisk here, next time I’d use the paddle 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 (I used plastic wrap). 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 (I let mine chill overnight in the fridge).

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.

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10 Responses to “Strawberry Cobbler”

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    1
    Stephanie — May 31, 2010 at 1:58 pm

    I don’t eat strawberries but Alex does so I am looking forward to all the great recipes you’ll be sharing with us this week!

    Btw, I gave you a blog award ๐Ÿ™‚

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    2
    We Are Not Martha — June 1, 2010 at 2:20 am

    This looks like the perfect little summer dessert ๐Ÿ™‚ I, too, am happy just popping strawberries in my mouth, but always welcome a more desserty type option. I love your little dessert cups, too!

    Sues

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    3
    kelly — June 1, 2010 at 12:20 pm

    I CAN’T WAIT TO TRY THESE, THE LOOK WONDERFUL!

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    4
    Elina — June 1, 2010 at 8:51 pm

    I love love love strawberries and love your idea of doing a whole week of recipes featuring them. I must stop by the farmers market on Friday to pick some up!

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    5
    yumventures — June 1, 2010 at 11:57 pm

    I LOVE individually sized desserts! And strawberries! Looks amazing ๐Ÿ™‚

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    6
    Carrie — June 3, 2010 at 5:36 pm

    My husband goes Strawberry picking every year and my mom makes him Jam, I think I might have to make these for him this year too.

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    7
    alexandjess — June 21, 2010 at 7:37 pm

    I hate to be negative, but this recipe was a little disappointing for me.
    I loved! the cobbler topping. But the filling was way too sweet. It was like eating strawberry jam straight from the jar. And I even cut the sugar down to 1/3 cup and used about 3 cups of strawberries.
    Thanks so much for sharing it though. I look forward to trying the cobbler topping with other fruit fillings.

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    Jen — June 29, 2010 at 2:19 am

    alexandjess – sorry to hear you didn’t like the fruit filling in this recipe. I wasn’t using the ripest berries when I made it. Maybe that’s why it was too sweet for you? Bummer either way ๐Ÿ™

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    Memรณria — July 4, 2010 at 4:45 am

    What a beautiful cobbler! The filling looks pretty and bright.

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    10
    Sophia — July 6, 2010 at 8:51 pm

    Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!

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