Christmas Cookies: Lime Meltaways

Here's another cookie that will go into this years cookie gift-bags for coworkers. This is a partial success... I liked these, but thought the lime-flavor was a bit understated: a bit more lime-flavor would have been nice. My dad really liked these, unfortunately my mom did not.... She absolutely hated them!! She took one bite of the cookie I offered her (she's my preferred taste-tester as she always tells me exactly what she thinks of everything I make) and almost spit it out, she then gave me back the other half of the cookie and told me she hated the flavor and didn't care for the texture of the cookie. I was somewhat stumped since this was the first time my mom really didn't like the end result of something I made.... :S

Lime Meltaways

Recipe by Martha Stewart

3 dozen cookies

3/4 cups (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed 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


Directions

1. In the bowl of an electric mixer with the whisk attachment (I used my regular paddle attachment), cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Divide dough in half. Place each half on a separate 8 by 12 inch piece of parchment paper, roll dough into 1 1/4-inch diameter logs. Chill at least one hour.

4. Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cup sugar in a resealable plastic bag. (I placed in bowl) Remove parchment from logs; slice dough into 1/8-inch thick rounds. (I sliced them more like a 1/4 inch) Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. (I put powdered sugar in a bowl and added baked cookies to coat) Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.