I Feel like Baking

Hey...take a look at this! I think this one might be a winner. It is a recipe I found when I was "blog-rolling" ( that is what I call following links on other people's blogs) just a few minutes ago. It was on the "Smitten Kitchen" blog, but was noted as adapted from Martha Stewart. Y'all ain't gonna tell her are you? If you get a "wild hare" and decide to make them before I do, be sure and come back and comment on how they were.

I might try them this weekend since I already have everything it will take to do it. They would be nice to take to Sunday school. If there are any left I MIGHT bring them to work Monday if y'all leave comments to convince me that you are worthy!

Key Lime Meltaways

Yield: 5 dozen
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 4 tiny or 2 large key limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)

2 tablespoons cornstarch

1/4 teaspoon salt

1. In the bowl of an electric mixer fitted with the whisk 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. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. 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, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.