melting away

lime meltaway

it never occurred to me that some people may not be as exposed to cookies as i have been. on the weekend, a handful of us got together and headed down to the Taste of Wellington. basically, it’s an opportunity for the businesses in the area to showcase the best of their food and drink, for donations to causeway.

but this isn’t so much about wellington west, and it’s not so much about the amazing effort put forth by vendors and those of us who trooped out in the terrential rain.

it’s about a lime meltaway.

my friend, don, and his partner, jenn, blog over at foodieprints about all things food in ottawa. don and jenn and i met up, along with jodi and her partner to see what was on offer. but like i said, this isn’t about all that was on offer, but rather, about lime meltaways.

alpha soul cafe, which will be located at the far east end of hintonburg sometime in august, was showcasing its cookies. sugar cookies and lime meltaways. i will be there when they open, if only for the meltaways.

i’ve made these before, but what’s prompted me to post the recipe is the reaction that they garnered from don:

jaw-dropping, mind-boggling amazement ensued. which, is why meltaways are one of my favourite cookies.

that, and the fact that they can be made in advance.

lime meltaways
adapted liberally from martha
makes about 40 cookies, but small ones

1/2 stick unsalted butter, room temperature
1/3 cup confectioners’ sugar
zest of 1 lime
1 tablespoon freshly squeezed lime juice
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
2 teaspoons cornstarch
pinch of salt

in a bowl, cream together butter and sugar 2 tablespoons sugar until fluffy.
add lime zest, juice, and vanilla; beat until fluffy.
whisk together flour, cornstarch, and salt in a separate container.
add to butter mixture, and beat on low speed until combined.
between two pieces of wax paper, roll dough into 1 1/4-inch-diameter logs.
chill at least 1 hour (if you seal them properly, you can keep them in the freeze for up to a month)
place remaining 2/3 cup sugar in a sealable plastic bag or tupperware.
remove paper from logs; slice dough into 1/8-inch-thick rounds.
place rounds on greased baking sheets, spaced 1 inch apart
bake cookies at 350F until barely golden, about 15 minutes.
transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.
while still somewhat warm, place cookies in the sugar-filled bag; toss to coat.

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