A simple elegant cookie, made with simple ingredients, delivering a fresh, flavorful punch. My family loves these cookies as do others when I make them for gatherings. They are beautiful, easy to make, a great go-to if you have a sweet tooth and need an immediate fix. I love these cookies, I just can't say enough about them. I make them twice a month, a double recipe each time for my family of 6. You can freeze what you don't use immediately and when I prepare the dough, I quickly chill them in the freezer for 20 minutes before baking

Best cookies ever!

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Absolutely a treasured recipe for years! I found that using the paddle attachment rather than the whisk produced better incorporation. Also, I made a note to use the LENGTH of the roll (approx. 8-1/2 inches) was more convenient than measuring the diameter. Posts that said adding additional ingredients produced good results don't effectively provide a review of the original recipe, which, I find, is perfect!

Made these cookies! Pretty good but have a few suggestions. Check out my blog, Untrodden Roots, to see what I did! Go to untroddenroots.com

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!

no matter what, I HAVE to make these for my cookie selections every Christmas! They are, by far, the one cookie everyone loves. Similar to a famous potato chip, you can't eat just one. I make my dough one day, refrigerate in the parchment and put in jumbo locking storage bags to refrigerate. The next day I bake them all. I usually make up to 6 recipes from post Thanksgiving until New Years Eve!

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!

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!

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.