Sugar Cookies In July
In honor of National Sugar Cookie Day, we found a recipe that spoke to the flavors of summer - Key Lime Sugar Cookies (Meltaways). Serve with a spot of tea for a refreshing afternoon treat. Sugar cookies aren’t just for Christmas anymore.
Key Lime Sugar Cookies
Servings: 4 dozen
Prep: 15 MINUTES
Chilling Time: 1 Hour
Cook: 15 MINUTES
Total: 1 HOUR 30 MINUTES
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/3 cup powdered sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice (or key lime juice)
1 tablespoon pure vanilla extract
2/3 cup powdered sugar for serving
In a medium bowl, whisk together flour, cornstarch, and salt. Set aside.
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. Add dry ingredients, and mix on low speed until blended.
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
Heat oven to 350 degrees. Line two baking sheets with parchment. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart. Bake cookies until barely golden, about 15 minutes.
Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. Put cookie sheet under the wire rack. Place remaining 2/3 cup powdered sugar in a sifter. Sift powdered sugar generously over the top of the cookies while still warm.resealable plastic bag. Store baked cookies in an airtight container for up to 2 weeks.
Recipe credit: Barbara Bakes