These tender Key lime-flavored butter cookies,laced with a hint of clove, will simply melt in you mouth.
Recipe: Key Lime Clove Meltaways
3/4 cup (1 1/2 sticks) butter, softened 1 cup confectioners sugar – divided use 1 1/2 tablespoons lime zest, freshly grated (from about 4 Keyor 2 regular limes)* 2 tablespoons Key lime juice 1 tablespoon pure vanilla extract 1 3/4 cups, plus 2 tablespoons all-purpose flour 3/4 teaspoon ground cloves 2 tablespoons cornstarch 1/4 teaspoon salt
In a mixing bowl, combine butter and 1/3cup of confectioners sugar until light and fluffy. Addlime zest, lime juice and vanilla; beat until incorporated.
In a separate bowl, whisk together flour,cloves, cornstarch and salt. Add dry ingredients to the buttermixture, and mix until well combined. Divide dough in half andplace each on a piece of wax paper. Shape into two 1-inch logs,using the paper to shape and seal the logs. Chill at least 1hour or overnight.
Preheat oven to 350°F (175°C).
Remove one log from refrigerator at atime, remove paper, and slice dough into 1/8-inch-thick rounds.Place 1 inch apart on cool, parchment-lined baking sheets. Bakeuntil bottoms are barely golden, about 15 minutes.
Transfer cookies to a cooling rack tocool slightly, 4 to 5 minutes.
Measure 2/3 cup confectioners sugarinto a resealable, gallon-size plastic bag. While the cookiesare still warm, carefully place a few at a time in the bag, gentlytoss to coat, and place on rack to cool completely. Coat againbefore serving as necessary.
Store cookies in an airtight containerfor up to two weeks.
Makes about 4 dozen.
*Zest using the smallest side of a boxgrater or cheese grater or a micro plane.
Note: Any lime may be substituted for Keylimes if they are not available in your area.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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