Jane & Lime Meltaways

Jacob + Emily at play-dates with friends
limes that need to be used in fridge
Young Women coming over for activity that evening
= making lime meltaways with Jane.

I try to make sure I do something one-on-one with each of my kids quarterly. I don't really do it with Jane yet, because I figure she's always with me ... but this day we made cookies together & it was great fun. I think she's big enough now that she needs to be included in the rotation.

It's just so nice to have all your attention focused on only one child - fun for me, and I hope for them too.

We made this Martha Stewart recipe. She added ingredients, mixed the dry one's with the whisk, and got the beaters all to herself. It's my favorite summer cookie, and I thought I'd post it, because they are really yummy.


Lime Meltaways

(makes about 3 dozen)

• 3/4 cup (1 1/2 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
• 2 tablespoons cornstarch
• 1/4 teaspoon coarse salt
Directions
1. 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.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3. 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.
4. 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 re-sealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.