Hi..

[textualdeviance]

I'm Shawna, and I'm a lime-aholic.

I will devour anything lime-flavored. Except I prefer it without cream, so I'm not that hot on Key Lime pie.

I have no desire whatsoever to be cured.

Thankee.

Comments

[julesong.livejournal.com]

I loveloveLOVE lime. :) I have a recipe that I've been wanting to make for a while, but I tend to make meals rather than desserts and so haven't gotten around to it. Here it is...

Key Lime Melt-a-Ways

"These tiny confections are almost impossibly light and literally melt away in your mouth. The lightness comes with no sacrifice of flavor, however, and the tart citrus essence of the key lime corresponds perfectly to the powdery coat of powdered sugar. One hint for getting the most key lime juice possible from your fresh key limes: before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter."

3/4 cup (1 1/2 sticks) unsalted butter,at room temperature
1 cup sifted powdered sugar
grated zest of two key limes
2 Tablespoons freshly squeezed key limejuice
1 Tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add key lime zest, key lime juice, and vanilla extract; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill until firm, at least 1 hour.

Heat oven to 350 degrees F. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a re-sealable plastic bag.

Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag, and toss to coat.

Bake or freeze remaining dough. Store cookies in an airtight container for up to 2 weeks.