Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lime Meltaways from ''The Martha Stewart Show'' 3.5 (458) 131 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 3 dozen The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies." Ingredients ¾ cup (1 ½ 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 ¾ cups plus 2 tablespoons all-purpose flour 2 tablespoons cornstarch ¼ teaspoon coarse salt Directions 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. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined. 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. 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. Print