Best 3 Lime Meltaways From The Martha Stewart Show Recipes
Indulge in the delightful Lime Meltaways, a classic confection from the renowned Martha Stewart Show. These melt-in-your-mouth cookies, also known as Mexican Wedding Cakes, captivate with their delicate crumbly texture and refreshing lime flavor. With a hint of citrus, these delectable treats are perfect for any occasion, be it a holiday gathering, a teatime treat, or simply a sweet indulgence. This recipe provides detailed instructions to guide you through the process of creating these delightful cookies, ensuring a successful baking experience. Additionally, the article offers variations to the classic recipe, allowing you to explore different flavor combinations and cater to various preferences. Whether you prefer traditional lime, zesty lemon, or nutty pistachio, you'll find the perfect recipe to satisfy your cravings.
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LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- 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.
- 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. 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.
- 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.
KEY LIME THUMBPRINTS
Sweet-tart Key lime thumbprints bring cakey and creamy together in each bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 60
Number Of Ingredients 13
Steps:
- Make the dough: Cream butter and granulated sugar with a mixer until pale and fluffy. Add yolks and vanilla, and beat for 1 minute. Reduce speed to low, and beat in flour and salt until combined. Cover, and refrigerate until firm, about 1 hour (or up to 1 day).
- Make the filling: Preheat oven to 325 degrees. Whisk granulated sugar, flour, and eggs in a medium bowl. Stir in lime zest and juice and salt.
- Roll balls using 2 teaspoons dough for each. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake for 10 minutes. Press centers if indentations lose definition. Spoon filling into centers. Bake until cookies are light brown around edges, 6 to 8 minutes. Let cool on wire racks.
LIME MELTAWAYS
Steps:
- 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 the lime zest and juice and the 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 log on an 8 by 12-inch sheet of parchment. 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.
- Preheat oven to 350°F. 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.
Tips:
- Use key limes for a more intense flavor.
- Make sure the butter and cream cheese are at room temperature before creaming them together. This will help ensure a smooth batter.
- Don't overmix the batter. Overmixing can cause the cookies to be tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry.
- Let the cookies cool completely on a wire rack before frosting them.
- For a cleaner look, use a piping bag to apply the frosting to the cookies.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
Lime Meltaways are a delicious and easy-to-make cookie that is perfect for any occasion. With their bright citrus flavor and creamy frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Lime Meltaways a try!
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