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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5 Responses to “Jealousy Chocolate Cherry Mini-Cupcakes”

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    1
    Mari — August 30, 2007 at 11:43 pm

    Hi! You’ve been tagged! This means post eight things about yourself then tag eight other people.

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    2
    Erika — August 31, 2007 at 1:31 am

    Dang it, this is the second double tag that I’ve managed to pick today! I’ll say the same thing I said to my other twice-victim… maybe one response can count twice!

    I chose you because it was cruel and unusual for your hubby to claim frozen diet meal desserts are better than your cooking, and I’m glad to hear he came to his senses. Good job baking him into the real world!

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    3
    Martha — August 31, 2007 at 6:42 pm

    Rats, I was just coming over to tell you that you’ve been tagged. I see I’ve been beaten to the punch!

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    4
    Lindsay — September 1, 2007 at 1:53 pm

    Man – I’ve been beaten again.
    Well – tag you’re it for the 4th time! 😉

    Those cupcakes look delish!

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    5
    DeborahSW — September 3, 2007 at 4:17 pm

    Lol… what a funny story – how dare he! Maybe he was just trying to get you to make cupcakes! 🙂

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