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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."

  • yield: Makes about 3 dozen

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Ingredients

  • 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. Step 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. Step 2

    Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

  3. Step 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. Step 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 resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Source
Martha Stewart Living, December/January 1998/1999


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Reviews (156)

  • 28 May, 2013

    Delicious, even on the first try! Literally melt in your mouth. However, make sure to bake them fully or else the cookies will break into pieces when you're coating them with the powdered sugar in the ziplock bag!

  • 26 May, 2013

    I've made these several times over the years and they are fabulous! I almost always use key limes instead of regular limes because I love that flavor. I have also substituted Meyer Lemons and its amazing as well! I'll bet grapefruit would be good... I'll have to try that next time!

  • 30 Mar, 2013

    I've made these every Easter since I got the Martha Stewart Cookies book. I've always doubled and put the dough in a log like directed. However this year, I put the dough in the fridge for 40 minutes, rolled it out and cut it with a 1.5' round cookie cutter. These are the shaped lime melt-a-ways I've ever made. I don't adjust ingredients at all other than I don't measure the lime zest - I probably use more than 2 t.

  • 21 Dec, 2012

    I doubled this recipe and added flake coconut and coconut extract and double the salt. Results... Margarita Meltaways. I haven't baked them yet, I'll let you know.

  • 16 Jul, 2012

    I absolutely love this recipe! Next time I will double them, they're going to disappear quickly, I'm sure. Perfect for the heat wave we've been experiencing this summer. Lovely size, lovely texture, lovely taste. They appeal to adults as well as kids. Highly recommend!

  • 16 Jul, 2012

    I absolutely love this recipe! Next time I will double them, they're going to disappear quickly, I'm sure. Perfect for the heat wave we've been experiencing this summer. Lovely size, lovely texture, lovely taste. They appeal to adults as well as kids. Highly recommend!

  • 30 Jun, 2012

    This looks easy, fun and yummy. I like a light cookie for summer sometimes and this fits the bill nicely.

  • 8 May, 2012

    These are the best meltaway cookies I've ever had! But did you all really put a Tablespoon of vanilla in them? I figured it was a typo so I put in 1 teaspoon. Also, I waited until they were cool before coating with powdered sugar. I like someone's idea of adding sour cream - I'll try that the next time.
    This recipe is a keeper!

  • 30 Dec, 2011

    Excellent cookies. They taste much better after they've sat for 1-2 weeks or so in sealed container. The lime flavor in the cookies permeates the powdered sugar over time. When they're first made, you don't taste the lime as well as you do later. I've tried adding zest to the sugar coating, but time works better.

  • 4 Dec, 2011

    I read most of the comments and wow there are a lot of them. One asked about a replacement for cornstarch and yes there is. I use powdered Tapioca to replace cornstarch. It does not have that cornstarchy taste to it. You can find it in health food stores or order it online.

  • 27 Jul, 2011

    Very good!! Slight lime taste, next time I will use more zest.

  • 28 May, 2011

    These are delicious...however....anyone who makes this should know that the diameter of the dough logs needs to be 2"--21/4" and NOT 1 1/4" as indicated. I made these according to the instructions with the 1.25" diameter logs and got 72 VERY tiny cookies!

  • 12 Jan, 2011

    Taste was okay. Did not get 10 dozen cookies though. It was missing something. I will try adding sour cream as someone suggested above.

  • 20 Dec, 2010

    I only make these cookies at holiday time. My family looks forward to them every year. Delicious!

  • 30 Aug, 2010

    I love these cookies easy and quick, very tasty. But i don't know what i did wrong, only got four dozen instead of ten

  • 19 Aug, 2010

    Would you use pastry flour instead of all purpose flour?

  • 19 Aug, 2010

    Would you use pastry flour instead of all purpose flour?

  • 19 Aug, 2010

    Would you use pastry flour instead of all purpose flour?

  • 9 May, 2010

    I love the recipes. I live in Florida and wanted a gift for some visiting friends. This fit the bill perfectly. They were a big hit. I would add more lime and lime zest next time. I will definitely make this recipe again.

  • 4 May, 2010

    I love these cookies with extra lime zest and just a touch of fresh, chopped basil. Sounds strange but it goes very well if you use just enough basil to add an herb-infused kick.

  • 15 Apr, 2010

    Everybody loved this cookie! I added 2 tbls of sour cream to make the cookie tender and it came out perfect. One of the kids crumbled some over vanilla ice cream . . . perfect :))

  • 15 Apr, 2010

    Everybody loved this cookie! I added 2 tbls of sour cream to make the cookie tender and it came out perfect. One of the kids crumbled some over vanilla ice cream . . . perfect :))

  • 13 Dec, 2009

    This is one of the best cookie recipes I have. LOVE them! Substituting lemon for lime is also amazing! Cut thick slices and make our log small. The bigger cookies tend to fall apart.

  • 8 Apr, 2009

    This is a very nice Easter/Spring cookie. I have made them several times and people really like them.

  • 8 Jan, 2009

    Excellent recipe, easy to make and great taste. I did add more lime zest then called for to make them pop with flavor.

  • 30 Dec, 2008

    Delicious cookies, easy recipe. A family favorite!

  • 21 Dec, 2008

    You could try rolling out, but I would roll between parchment paper....do not add any flour they are dry enough as it is. You would probably have to roll out 1/4 inch thick at least, if not more, so that they dont break when you pick them up.

    I made the dough last weekend and put it in the freezer. took them out on Friday and baked them on Saturday....no problem.

  • 20 Dec, 2008

    Could these be rolled out and cut into shapes with a cookie cutter? Anyone tried it?

  • 19 Dec, 2008

    Second time I bake these and I definitely do not get 10 dozen cookies. I get 5 dozen.....60 1/4 inch thick by 1 1/4 inch in diameter rounds. They are good. Wish it made 10 dozen!!!!

  • 17 Dec, 2008

    I made these for the first time yesterday. Rolling the dough was tricky, but I managed to get the right size, but not perfectly circular. If you cut the cookie too thin, they will become too brown and not so tasty. I cheated by putting one roll in the freezer for 30 minutes. They did not bake as well as the refridgerated roll.

    My hubby took them to his office today and said they were gone by noon. HUGE HIT!! Everyone wants the recipie!! Thanks, Martha!!

  • 15 Dec, 2008

    Does anyone dip/cover/drizzle this cookie with chocolate or white chocolate? or mix some nuts into the cookie? If so, I would like to know how it turned out. I made with Key lime instead of lime, turns out great but would love to give a twist

  • 13 Dec, 2008

    "excuse"

  • 13 Dec, 2008

    REMEMBER BITE SIZE...BITE SIZE....BITE SIZE!!!! You will still have some crumblers when you sugar them, but that's when you have an excus to eat it and keep going. Ciao and enjoy.

  • 13 Dec, 2008

    They are light and pillowy w/ hint of sweet lime. Don't roll out too large, u should be able to pop these in your mouth or you will have problems with them falling apart. They are not meant 2 be eaten with more than 1 bite! Don't slice 2 thin or thick. I think this is why some people gave negative reviews; they expect them to have the same texture as the average cookie. You will luv..trust me!!!

  • 13 Dec, 2008

    IGNORE ALL NEGATIVE VIEWS! These are one of the best cookies that ever graced my palette. They are light

  • 12 Dec, 2008

    I followed the directions, but in step one, I had about 1/4 c. of liquid that would not mix in w/the butter! I just drained it off

  • 11 Dec, 2008

    I absolutely LOVE this recipe. It's wonderful to get me thinking of home (FL). It makes me think of summer and key lime pie. It's easy and very fun to make.

  • 11 Dec, 2008

    I've been making these for several years. Love the citrus flavor. I've made them with lemon, also yummy! You can make the dough in advance and then bake at your convenience. I make these every Christmas and during the year too. Several friends have received the recipe from me. I do gently toss them in a bag with the powdered sugar, works great.

  • 8 Dec, 2008

    These are wonderful. I made a batch last night and I think there are only about three left, they're so small and light that I just kept picking at them. I made them exactly as per the recipe but I like the idea below of sprinkling on the sugar rather than tossing the cookies in a bag. I did have a few break in there (nothing to do but eat them, right?!) so I'll try without the bag next time.

  • 4 Dec, 2008

    I have made this delicious cookie for several years, making them during the year, because they are so good. They are similar toi the lime cookies that you can buy in the Savannah and Charleston SC area, and you get few cookies for a steep price in the specialty stores. Try them if you love a tart, tasty cookie. I have stored them in the fridge for several weeks before baking. A perfect wedding cookie. too.

  • 23 Nov, 2008

    I followed this recipe to the teeth and they turned out fabulous. The only thing that I didn't do was tossing the cookies inside the bag. I just sprinkled the sugar generously on top of the racks both sides. Excellent!!

  • 19 Nov, 2008

    I cut the recipe in half and ended up with about 4-5 dozen. The cookies are pretty small (only about 1 1/4" across), so the 10 dozen yield is probably correct for the full batch.

  • 19 Nov, 2008

    a question about yield -- this very same recipe elsewhere on the site says it will make about 10 dozen. 3 dozen sounds high to me. For those who tried this, how many did you get?

  • 12 Nov, 2008

    These cookies were so easy, I only chilled the dough for 30 minutes, as I needed to take them somewhere - they were fabulous - great recipe, and quick - I used the corn starch, and didn't have any problems.

  • 12 Oct, 2008

    I am allergic to corn also and I always use the substitute that is in my betty crocker cook book it is whatever measurement for corn starch you double with flour. It works very well and I have never had anything not turn out.

  • 1 Oct, 2008

    DownToEarth, I would like to talk about your different gluten-free solutions for flour. Just found out I'm gluten-intolerent and starting to experiment with different things, so would appreciate any post experiment comments you have. Thanks

  • 24 Sep, 2008

    I made these in a **GLUTEN FREE** variety. Instead of all purpose flour I used: 1/4 cup almond meal (Trader Joe's), 1/2 cup Rice Flour, 1/2 cup garbonzo bean flour, and 1/2 cup plus 2 tablespoons Buckwheat flour (Bob's Red Mill) = 1 3/4 cups flour. I don't think the specific gluten free flours matter, I just prefer to use a variety and get a lot of protein. I added 1 teaspoon of xanthan gum, to make up for the loss of gluten's elasticity. Pretty yummy!

  • 8 Sep, 2008

    im fr australia and i used cornflour and they turned out fine. need to know how long can the logs be kept for use another time?

  • 3 Sep, 2008

    My family loved them, Easy and delicious. I would definately make again. Meltaway is a good name for them. I was limited on time so I put the long in the freezer for 30 minutes. Although the cookies are delicate they held up very well when in the bag. Also, I decided to make this at last minute, I used juice and did not put in zest because I didn't have a lime. I think next time I would like to try it with pistachios. ***** I give them a 5 star! Be sure to watch the video for tips.

  • 30 Aug, 2008

    Doesn't make 3 dozen - more like a little over 2 dozen - I made the cookies a bit thicker so they wouldn't crumble, set my oven down to 325 and cooked them for the 13 minutes - no eggs in this recipe - so I like to leave the cookies a bit undercooked so they hold together and don't get too dry. I also rolled them one by one in a bowl of powdered sugar instead of shaking in a bag (they crumble). Regardless they are tasty!!

  • 28 Aug, 2008

    Hi Wanda (and anyone else who was confused by this like I was originally!). Martha didn't make a mistake and the recipe is also correct! There is 1 cup of sugar used in the entire recipe but only 1/3 cup is added to the butter while the remainder is used to coat the cookies after they are cooked. Some folks were adding all the sugar at the beginning which might explain the larger rolls or the crumbling!

  • 28 Aug, 2008

    To wandahagood: 1/3 cup sugar goes into the dough. The other 2/3 cup is for coating the cookies once they are baked.

  • 28 Aug, 2008

    In response to the amount of confectioners' sugar; you use 1/3 cup in the dough and the remaining 2/3 cup you put in a resealable plastic bag to toss the cookies in while they are still warm from the oven.

  • 28 Aug, 2008

    wandagood-the recipe calls for 1/3 in the actual cookie and the rest is used for the powder sugar coating after it's baked.

  • 28 Aug, 2008

    The recipe calls for 1 cup of confectioners' sugar...and on the show, Martha used 1/3 cup of confectioners' sugar. Which is it?

  • 23 Aug, 2008

    I made these cookies exact to recipe. They were great. Terrific lime flavor and I would def. make again. Lots of nice compliments, doesn't hurt either.

  • 18 Aug, 2008

    I made these cookies for a girls weekend up the lake, everyone was impressed. Easy to make, great texture, not to sweet, and a wonderful fresh lime flavor. I will surely make them again.

  • 13 Aug, 2008

    I used a ruler to measure exact. came up w/2xs as many cookies. burned on the bottom, while the top still looked raw. Not fair for me to comment on taste, I will make bigger, then decide. I too, was looking for "cooler" cookies that were bought years ago came up w/idea to try and insert chopped starburst lemon candy pieces.

  • 4 Aug, 2008

    I know that in this recipe, it is said to rotate sheets halfway through the cooking time. But what about recipes that only say "rotate halfway through"? Is it the sheets or the cookies I have to rotate? I would appreciate anyone telling me this. Thank you!

  • 2 Aug, 2008

    Just finished baking them---they are oh so good. Incredible texture. I didn't have a lime so I used 1 fresh lemon. Super easy too!

  • 1 Aug, 2008

    These are a great summer cookie, the lime is a nice surprise. My daughter has already made them twice.

  • 28 Jul, 2008

    I haven't yet made these cookies, but wanted to comment that potato starch can be substituted for cornstarch in most recipes. My husband is allergic to corn, so I use potato starch in most recipes that call for cornstarch. The only time it hasn't worked was in a chocolate cream pie -- Martha's, incidentally. The potato starch never sets in that application and you wind up with a watery pie after refrigeration.

  • 28 Jul, 2008

    I LOVE these cookies ... I made the mistake of not letting them cool enough before putting them in the powered sugar and they were pasty ... but still tasted GREAT! I'll wait longer next time. Thanks!

  • 27 Jul, 2008

    Also, angmartino: these cookies get their really nice, crumbly consistency from the corn flour. You could try rice or potato flour (1:1 ratio) but it probably won't be exactly the same...

  • 27 Jul, 2008

    3/4 cup of butter is 6 oz. or 170 grams, ZAI.

  • 27 Jul, 2008

    whole post did not show! Question was what can I use in place of cornstarch!

  • 27 Jul, 2008

    I am allergic to corn

  • 27 Jul, 2008

    ZAI:
    3/4C = 177.44 ML

  • 27 Jul, 2008

    helo! i,m zai from malaysia .i not sure about butter 3/4 cup ,cant you help me weigh butter in kilogram.at malaysia sale in block about 350 grm

  • 26 Jul, 2008

    I made these w/smaller key limes, so I used about 5. They were wonderful, such a treat!
    I hope this comment is okay w/the "Comment Police"!

  • 26 Jul, 2008

    Sorry, finally getting around to making a comment. I made these at Christmas to give away as gifts. Everyone loved them. They are so pretty with the flecks of green from the lime zest and the lime taste is wonderful. I am just reading other comments and will have to try the zest of 3 limes instead of 2. Thanks Martha!

  • 26 Jul, 2008

    Hello ... you just wasted a whole bunch of my time .... Penny's "comment" was exactly that - a COMMENT. But thank you for your input which didn't benefit anyone.

  • 26 Jul, 2008

    PET PEEVE: WHEN PEOPLE WRITE IN AND MAKE COMMENTS SUCH AS;
    "THIS RECIPIE SOUNDS GOOD, I THINK I'LL TRY IT !!!!!!!!!! WHY WASTE OUR TIME READING A RESPONSE SUCH AS THAT. GGGGGGGRRRRRRRRRRRRRR

  • 26 Jul, 2008

    This sounds really good, going to have to try it!

  • 22 Jul, 2008

    this was a nice easy recipe, and my family loved them

  • 19 Jun, 2008

    I added about 1/2 c. of flaked coconut and 1 tsp. coconut extract for an added twist... Also, I used raw sugar which I think adds a richer, chewier flavor. They are excellent!

  • 5 Jun, 2008

    Everyone who tried these cookies LOVED them! I made the dough, rolled it into a log, and refrigerated for more than a month before I baked them. One of my favorite cookie recipes now! Delicious!

  • 9 May, 2008

    Loved these, so different. I used 3 limes instead of 2 and the lime flavor was great. A tart tang to the cookie. Can't wait to serve them mother's day! The paper toel idea was great, I'm not a baker and these were easy and fun.

  • 21 Apr, 2008

    I made these today (using orange zest/juice) and they are fantastic! The only thing is, I followed the directions to the letter and ended up with about 6 dozen half-dollar sized cookies. Next time I will make the logs bigger than 1 1/4 inch diameter.

  • 16 Apr, 2008

    The real secret to these cookies is to have your butter at room temperature. Otherwise it all crumbles away and won't shape correclty.

    I agree completely that using top quality ingredients is critical to this recipe. You will taste it if you use imiattion vanilla and margarine! Ick. But using the best quality butter, the best vanilla (and in my small town that means I buy it via mail order), and use fresh limes will give you a fabulous cookie.

    Sherry

  • 16 Apr, 2008

    I think that anyone who finds these cookies 'not limey tasting' or 'as good as expected' may want to try again with another brand of ingredients. I made them as part of a gift for Easter and everyone commented on how good they were and those with any baking skills have requested the recipe. Somethimes it is shocking and costly to find out the taste and texture differences between butters, vanillas and even limes. Honestly these cookies are on my top 10 list.

  • 13 Apr, 2008

    There is no substitute fore Corn Starch. You might ask at your market for someone to help to find it in the baking aisle. It is a very common baking ingredient.

    This was a light, and delicious cookie. Well worth the effort.

  • 8 Apr, 2008

    These were good, but not quite as good as expected. I was hoping for a really great lime flavor. The baking has to be exact or you will end up with alot of crumbled cookies. It is easier to dust the cookies with a powdered sugar duster, then turn them over and dust again with the powdered sugar. That way they are less likely to break apart. I won't make these again since they were not as satisfying as expected, but maybe using orange zest/juice as one suggested would be better.

  • 6 Apr, 2008

    These cookies are quite addicting. Do cut them thicker than 1/4" and maybe not bake as long. If they get brown, they are too dry.
    The cookies remind me of a shortbread. Very light, but a bit dense. I had lime juice, but not the lime rind and they came out fine - although the lime taste was mild. This time, I bought limes and will try again.
    The video suggests cooling/freezing in a paper towel core(cardboard) . Good idea to keep the dough from getting a flat side.

  • 3 Apr, 2008

    Where did I go wrong?!! After baking them they were so crumbly they fell apart when I removed them to the cooling racks. And forget trying to toss them in powdered sugar! I followed the directions exactly, kept them in the 'fridge for a couple of hours, sliced them 1/4 inch, etc. Tasted great, but had to eat them from a bowl with a spoon. Did I whip my butter too much, need more powdered sugar, or add an egg as a binder? Anyone else out there have this problem?

  • 31 Mar, 2008

    These cookies are delicious. My mother has been making these cookies for years. I love limes and it is nice to have a cookie recipe that incorporates their bright flavor. The cookies are light and literally melt away in your mouth.

  • 30 Mar, 2008

    I made these cookies for Easter and then my future sister-in-law's bridal shower and every one loved them. They remind me of a lime shortbread cookie. This might be my new favorite cookie.

  • 30 Mar, 2008

    I didn't care for the lime flavor because I'm not a big fan of limes. I made another batch using oranges. That was really good!

    The lime cookies though were fun to eat with Captain N Cokes though.

  • 28 Mar, 2008

    I was hoping that these would taste like a cookie that Nabisco used to make called "Coolers" . These were not nearly as good or as limey tasting.

  • 26 Mar, 2008

    Very disappointed with recipe. Looked great on TV and they were easy to make but too thin and delicate for sugaring. I ended up dusting with the powdered sugar instead of shaking in bag. Tasted good and melted away with great lime taste. Threw this recipe away. For the time it takes, I can make better cookies.

  • 23 Mar, 2008

    I have the cookie book and I LOVE it! The I made these cookies and they turned out perfectly. Even my sister's mother-in-law asked for the recipe and she bakes a lot of cookies. They were a big hit. Just be careful at the start - add 1/3 c. powdered sugar to the butter. I added the entire cup and had to triple the recipe (not such a bad thing).

  • 22 Mar, 2008

    I just bought Martha's cookie book and was so disappointed. If you have the Holiday Cookie magazine from 2006 don't buy the book. I pretty much waisted $25.00

  • 19 Mar, 2008

    Hi DaniL
    Sometimes corn flour is confused with finely ground corn meal.
    If your 'corn flour' is white and not yellow like corn meal, it should
    be the same item. Only other way I can think of to describe our Canadian cornstarch which should be the same as the U.S. is that it almost feels like a fine talc.

  • 17 Mar, 2008

    Help! I am in Australia and can't find cornstarch! What else can i use please? I have googled substuting cornstarch for corn flour but everyone says no. So what else is there?
    Thanks Dani

  • 17 Mar, 2008

    In n n n n n m just getting into cook and I thought this would be a great/easy cookie recipe. However, my dough was very crumbly after I added all of my dry ingredients, not a paste like Marthan n n n n n s. Any thoughts on where I went wrong?

  • 13 Mar, 2008

    Frog11 - A note in the recipe states you CAN use other types of citrus.
    Hope you like them as much as the rest of us do.

    Randi

  • 12 Mar, 2008

    I was so happy to see this recipe. I have had this Martha recipe since her earlier days in tv(my copy is so tattered). Everyone who tries them, loves them. Thank You Martha, and I am getting your new book for Mothers Day.

  • 12 Mar, 2008

    I've made these the last two Christmases to include in my gift baskets for friends and family. I make them rectangular, as the cookie cookbook suggests. They fit perfectly into "checkbook" sized treat boxes. I begin making cookie dough as soon as Halloween is over, freeze it, then when I'm ready to assemble my baskets I can bake dozens of cookies in a very short time. If you don't have Martha's cookie cookbook, GET IT!!! It's the best.

  • 12 Mar, 2008

    I just bought the cookbook last night and made these today. WOW! I absolutely love them and the zest and juice adds a nice freshness. They go down a bit "too" easy though :).

    My dough seeme soft so I used a small scoop for the dough and then slightly flattenened them before baking. They're fantastic and I can't wait to share them with family and friends.

  • 11 Mar, 2008

    The first time I made these I tasted the dough. I was so worried because the raw dough isn't very sweet. They were amazeing. These are my favorite show off cookies. Jennifer

  • 11 Mar, 2008

    I made these cookies at christmas this year. They were amazing and kept well in airtight container. I cant wait to make them again for easter.

  • 11 Mar, 2008

    Saw the show and the cookies sounded so good. I went out and got the fresh limes and unsalted butter. Just finished making them and they are delicious!!! Will be my favorite . Thank you.
    Dancingdragonfly

  • 11 Mar, 2008

    Dear Martha,
    Planning on baking this tasty cookie in the near future. When you baked it on the program I could almost taste it. Sounds just delicious.

  • 11 Mar, 2008

    Can you use lemons, insted of lime?

  • 11 Mar, 2008

    Sounds delicious.

  • 1 Mar, 2008

    Pay absolutely no attention to any negative reviews about these cookies -- THEY ARE FABULOUS!!!! My husband and son are crazy about them. I can't keep the cookie plate filled fast enough. Next time, I'm going to try using lemon juice and lemon rind to make Lemon Meltaway Cookies. And Orange Meltaway Cookies would be great, too! Remember to slice the dough a bit thicker than the recipe says and don't overbake. Oh, and be sure to let them cool a bit beforehand if you don't want them to fall apart in the powdered sugaring process. These are top-notch -- bravo to the cook who composed this recipe!

  • 15 Jan, 2008

    I love these. I agree that the thickness needs to increased ( I doubled it). Also, I got a bit of cornstarch "mouthfeel", so the second time, reduced the cornstarch slightly (try 1.5 Tbsp or a bit less) and made up the shortfall with more all-purpose flour. Made a great thing even better!

  • 10 Jan, 2008

    Tasted great but very crumbly. perhaps I didn't bake them long enough.

  • 10 Jan, 2008

    These are sooooo good. So easy to make, and something great to refidgerate then take out when you want them. I did the same thing, I read the ingredients wrong and used granulated sugar instead of powdered, and they still came out great!

  • 26 Dec, 2007

    I made these for work and then brought them home for family Christmas. Even my gramma was begging for the recipe! One confession: I didn't read carefully and used granulated instead of powdered sugar in the dough. Still turned out great and looked just like the picture! I found erring on the side of slightly thicker cookies had the best result, they weren't too fragile to toss in the powdered sugar. Truly fresh and delicious!

  • 22 Dec, 2007

    To punkonian: The second time I made this I just mixed everything by hand I got the same result. Go for it! =)

  • 21 Dec, 2007

    I just made these for the first time and they were perfect! I cut the rolls into about 1/4" thick rounds and baked for 9 minutes (my oven cooks hot). They were easy to handle after they were cooked... not too fragile. I put a few at a time in a bowl of powdered sugar and gently tossed with a fork. They look just like the picture and are soooo yummy! One slight change I made was using Key limes instead of regular limes for the zest and juice.

  • 21 Dec, 2007

    Very easy to make. Also, took them to a cookie exchange and they were well liked. Most of the powdered covered cookies were flavored with mint, so they were surpise when they notice the lime taste.

  • 21 Dec, 2007

    I made these for a cookie swap. I liked them sliced. They were all uniform shape. Very tasty. I got good comments from friends who liked them. I did not get 10 dozen either. I ended up with about 80 cookies. They were just so easy and I got a ton of cookies fast. I would definitely recommend keeping the dough the freezer and pulling it out for unexpected cookies needs.

  • 20 Dec, 2007

    I do not own an electric mixer and do not wish to purchase one. Can anyone tell me how to make this cookie dough without using an electric mixer? Would a food processor work or can I mix it by hand?

  • 20 Dec, 2007

    I made these for the 1st time for my annual family christmas cookie exchange. They are easy and delilcious. Rolling them into balls and flatenning them is probably a good idea - they would be more uniform in shape. Cutting them off the refrigerated log makes them sort of square-ish. The recipe only yielded about 5 dozen cookies though (the recipe says it should be 10 dozen). And they are small (a little bigger than a quarter).

  • 19 Dec, 2007

    i just made these tonight after having the dough in the freezer for a week or so. i let the dough thaw for about 20 minutes. i ended up rolling pieces into small balls and flattening them as some other comments suggested. very yummy. very easy. very cute.

  • 19 Dec, 2007

    i just made these tonight after having the dough in the freezer for a week or so. i let the dough thaw for about 20 minutes. i ended up rolling pieces into small balls and flattening them as some other comments suggested. very yummy. very easy. very cute.

  • 19 Dec, 2007

    I made these to put in my Christmas baskets that I give out and thought I'd try rolling them in granulated sugar and they were delish! I'd already had a couple of other cookies rolled in confectioner's and didn't want to have anymore like that so I tried something different. Tasted really yummy and my friends were delighted by the lime flavor! Definitely recommend for the holidays (and beyond of course!)

  • 18 Dec, 2007

    has anyone made the Outrageopus chocolate cookies and if so, how far ahead can you prepare them to give as a gift?

  • 18 Dec, 2007

    Thought these cookies were great! I just made a double batch of dough to bake tomorrow! Give them a try!

  • 18 Dec, 2007

    I made these and originally rolled the dough into logs but when I was putting them on the baking sheet I didn't think it looked so great so I ended up rolling them in little balls and molding them into shapes thicker then the recipe called for. They looked really cute stacked. The flavor however, was a bit overpowering. I would have liked a measurement instread of "grated zest of two limes." Another reader suggested using lemon/orange, I would be interested in trying that.

  • 18 Dec, 2007

    Skip these cookies; they are really very boring! The lime flavor really does not come through and the cornstarch left an unpleasant aftertaste. They do get better with time, but nonetheless they are unexceptional.

  • 18 Dec, 2007

    I thought that these were amazing cookies that truely melted in your mouth and look fantastic as a little dressed up gift!

  • 17 Dec, 2007

    Oh, and to (arugula123): The full amount of flour goes in the bowl with everything else. Only the left-over 2/3 cups of confectioners sugar goes in the bag at the end.

  • 17 Dec, 2007

    First, I think that these cookies are delicious! They have such a refreshing flavor and are really not as sweet as you may think. Just perfect!

    In response to all of the comments about their cookies spreading out as they bake, I had no problem. I used parchment paper to line the baking sheet, which I have learned helps to prevent cookies from spreading. You can also try a floured baking sheet. In any case, DO NOT GREASE THE PAN. Don't know if that helps anyone, but it's good to know.

  • 17 Dec, 2007

    I live in VA and made this cookies this weekend. They turned out wonderful! Well worth the little extra work that these require over other recipes. The perfect little zing for a different cookie.

  • 16 Dec, 2007

    After reading the posts I chose to roll out the dough into balls and flatten slightly with a fork, like peanut butter cookies. They were very fragile but the extra thickness seemed to help as they held together while baking and while tossing in the sugar. Once cooled completely they were a little less fragile, easy to pick up and eat and absolutely delicious.

  • 16 Dec, 2007

    So good and so pretty! But I agree that 1/4" thickness is better.
    I have had this problem with chocolate chip cookies, they turn out flat, no matter how hard I try. Any suggestion?

  • 15 Dec, 2007

    This is totally off the subject, yet it has bearing....hear me out k? I've been reading thru the responses and there are those that say they turned out flat. I was out to WI at my mom's and I made some oatmeal cookies. They turned out great. I came back to Montana, and I tried them again, used brand new ingredients, did everything the same and they turned out like pancakes. I wonder on some of these, could it be the altitude or humidity? I've not tried them again since I've moved to MN.

  • 13 Dec, 2007

    I do not know what I did wrong. I made these cookies and they turned out like thin flat pancakes. They broke apart just transferring them to the cooling rack. The second log I cut thicker but the same thing happened. They taste wonderful but you need a spoon to eat them. Any advice would be great. I want to try the recipe again but hate to waste the ingredients if they are going to turn out the same.

  • 13 Dec, 2007

    My sister in law and I made these this past weekend and although they were delicious, the 1/8" thickness is way too thin...they all broke up when we tried to sugar them!! The next batch, we cut them about 1/4" and they were much better...Lime is great, but lemon or even orange would be delicious...Next time I make them, I think I'm going to hand roll each individual cookie, perhaps making ovals or balls. They truly are delicious and so light...they really DO melt away in your mouth!!

  • 13 Dec, 2007

    I made these cookies yesterday. Easy to make and very refreshing. I think the secret to success is in using the whisk instead of the beater attachment.

  • 13 Dec, 2007

    these cookies came great. I piled them on to a cake plate and added some thin slices of twisted lime so people knew what was in store. Took them to a "jewerly party" and they were the hit of the party...

  • 11 Dec, 2007

    What a let down. I have made plenty cookies before and this was by far a major dissapointment. I followed the recipe step by step and the outcome was not what i expected. When out from the oven, they tend to look more like a tiny pancake, very flat nothing like the picture.
    I intended on making them for a cookie exchange and made a test batch at home first, luckily I did or i would have been very embarressed at the party.

  • 11 Dec, 2007

    I love this new cookie and it will be a new tradition of mine as well. The only thing I will do differnt next time is before rolling into a log I will put the dough in the fridge so that my logs would look smoother.
    Frozen dough is harder to cut so I would let it thaw a first.

  • 10 Dec, 2007

    My mother made these the first time the recipe was featured in the magazine and they quickly became a family favorite and a holiday cookie staple. It now wouldn't be Christmas without these gems.

  • 7 Dec, 2007

    Does anyone know if these would work in a cookie press?

  • 4 Dec, 2007

    Quick question, if you have the dough frozen and ready to go, when it's time to bake do you bake from frozen or does the dough need to be thawed first.

  • 3 Dec, 2007

    These are absolutely fabulous! They are one of my favorite cookies, and now will be a part of our yearly tradition! We live on the coast and these cookies are great for island gatherings anytime of the year. I read the other comments and had none of these difficulties. The dough will look crumbly, but when you "gather" it to form into a roll, you will have no problem. Also, thought the tablespoon of vanilla was fine.

  • 3 Dec, 2007

    Did anyone else think the tablespoon of vanilla was way too much? I used one teaspoon, and they were delicious! But they were too fragile to shake in a bag of powdered sugar -- I just shook some powdered sugar on top.

  • 2 Dec, 2007

    Not sure what happened, did you measure dry ingredients correctly? I made these yesterday, and they are delicious. I'm always looking for egg-free baking recipe because son

  • 1 Dec, 2007

    Help! What holds these cookies together? I have a dry ingredient mess. Other then the butter and 3 T of liquid,, what holds the ingredients together? Should there be an egg?

  • 30 Nov, 2007

    Thank much for answers to my questions.. Looking forward to my baking session tomorrow afternoon!

  • 30 Nov, 2007

    I can second debaduley. When I make Martha's Key Lime Pie, people talk about it for months. It seems especially impressive to them when they find out that I had to zest a ton of little key limes. It makes them feel special and makes them think I'm crazy for not using some less tasty faster alternative. The dish speaks for itsself. It is SO worth the effort. I am excited to make these cookies. If they are 1/2 as good as that pie, my dinner party guests are in for a treat.

  • 29 Nov, 2007

    CraftySandy, I noticed in your post that you wanted a great Key Lime Pie recipe and I wanted to let you know that I've been making Martha's recipe for years and it never fails to get rave reviews! It's become my signature summer dessert and is always requested so I would highly recommend searching the database for a simple recipe here on Marthastewart.com. Happy baking! :-)

  • 29 Nov, 2007

    Have made these quite awhile ago, and we LOVE them, tart and sweet and
    nice and crisp.

  • 29 Nov, 2007

    to arugula 123...the 2 tablespoons of flour go in the dough and not in the baf with the sugar, if i may add to the help of yorkie7. good lock!

  • 29 Nov, 2007

    to arugula 123, yes you put the cookies in a plastic or paper bag filled with confectioner's sugar to coat the cookies. You probably could coat them in a bowl of sugar and use a fork to turn but the bag makes it easier. Yes, only use the 1/3 cup in the cookie recipe and the rest in the bag.

  • 29 Nov, 2007

    The recipe seems to be missing a step - can I assume the "sugar-filled bag" means a paper bag containing the 2/3 cup confectioners sugar you don't use in the first step? Also, are you maybe supposed to add those 2 T. flour listed in the recipe to the sugar bag - or does that full amount go in when you add flour to the dough? I just have time for one cookie-making session before an exchange and need to get it right. Thanks!

  • 29 Nov, 2007

    Oh boy! I can't wait to make these cookies with my girls! I hope to see a great recipe for key lime pie too. Thank you

  • 29 Nov, 2007

    Oh boy! I can't wait to make these cookies with my girls! I hope to see a great recipe for key lime pie too. Thank you

  • 29 Nov, 2007

    My family isn't nuts about lime....do you think lemon would do?

  • 28 Nov, 2007

    What a fantastic and refreshing tasting cookie. It's a big hit with my friends and at my daughter's annual Cookie Exchange Party. I've made this cookie for 2 years and always get requests for more! Thanks Marth for this wonderful recipe.

  • 27 Nov, 2007

    I made these last year for the holidays, and they were absolutely fantastic! They're on my list of sweets this year!!

  • 21 Nov, 2007

    I have not yet baked these, I just froze the dough for now but, the dough is so delicious I can't wait to eat them!