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You are here: Home / cookies / Stamped Lime Meltaways: #CreativeCookieExchange

Stamped Lime Meltaways: #CreativeCookieExchange

November 22, 2016 By Laura 8 Comments

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Stamped Lime Meltaways are fun, festive and melt-in-your-mouth delicious–especially perfect for tart citrus lovers! Affiliate links have been used to link to items I am discussing.

Stamped Lime Meltaways

These cookies were a victim of the move. In my head, they were going to be super holiday festive, stamped with some wonderful holiday-themed stamp. You know, in the world where my boxes of holiday decorations and baking equipment, etc, had not been shoved into some corner of the garage until we make it to our “Forever Home” (that is what Sammy calls it, and I rather love the designation, our Forever Home). As it was I could only find three stamps, one of which had a butterfly and was too big anyway. So in the end, this is the holiday-neutral design that won, but I hope you guys know these would make excellent Christmas cookies (and these will be the first cookies in a holiday tin, but just like the stamps, the tins are missing, so I am waiting on an order from Amazon)!

Stamped Lime Meltaways

So anyway, about these meltaways. Every meltaway I have ever encountered before this is a citrusy butter cookie that is seriously dredged in confectioners’ sugar after baking, but while still warm. For example, like these Lime Meltaways that I made way back when I was still ok with posting a recipe without photos! These Stamped Lime Meltaways however are not dredged in powdered sugar, they have no lime juice, only lime powder, and they use sweetened condensed milk, which I thought was an especially intriguing touch. Where did I find them? Gesine Bullock-Prado’s Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations: More Than 80 Recipes for Cookies, Pies, Cakes, Ice Cream, and More!, which ironically is my pick for best cookie cookbook I have purchased in at least the last six months, maybe in all of 2016. I am loving her cookie recipes! Contemporary and traditional at the same time, kind of like these meltaways; I have nearly the entire section bookmarked (psst! Looking for a cookbook gift? This one is a good one!).

Stamped Lime Meltaways
I did choose to use a little confectioners’ sugar on the cooled cookie right before serving, just because it helps to highlight the design of the cookie stamps. It is a similar idea to sifting powdered sugar over a bundt cake with an intricate design.

As much as I adore Lime Meltaways, I admit they can be tricky to get right for everyone. John often finds them too tart, and this time was no exception, whereas the kids and I could have added a little more lime powder or maybe a tablespoon of lime juice. Having said that, the kids and I still are really enjoying these cookies! The sweetened condensed milk gives them an intriguing hint of key lime pie, which is especially nice.

Stamped Lime Meltaways

5 from 1 vote
Stamped Lime Meltaways
Print
Stamped Lime Meltaways
Closely adapted from Gesine Bullock-Prado; note that this dough requires chilling time. and is made with a food processor. This recipe would also work beautifully with lemon.
Course: Dessert
Cuisine: Cookies
Author: TheSpicedLife
Ingredients
  • 2 cups AP flour (260 g)
  • 1 cup cornstarch (120 g, I used a sub of 1/2 tapioca starch and 1/2 white rice flour)
  • 1/2 cup confectioners' sugar (50 g)
  • 1/4 cup granulated sugar
  • 1 T lime powder (she suggests more lime zest as a sub but my instinct is that it would not be as sour)
  • 1 T grated zested lime zest
  • 1 t fine sea salt
  • 1 1/4 cups (2 1/2 sticks, 280 g) cold unsalted butter, cubed
  • 1 egg
  • 3 T sweetened condensed milk
  • 1 t vanilla bean paste
  • 1/2 cup sanding sugar or sparkling coarse sugar (I used 75% clear with 25% light green to emphasize the lime)
  • additional 1/2 cup confectioners' sugar for stamping
Instructions
  1. Place the first 7 ingredients into a food processor (all of the dry ingredients plus the lime zest). Pulse until evenly combined.
  2. Add the cold butter and pulse until the mixture resembles coarse cornmeal.
  3. In a small bowl, whisk together the egg, sweetened condensed milk and vanilla bean paste. With the food processor running, pour the wet mixture into the food processor and let run until the dough starts to come together.
  4. Dump the dough onto a clean work surface and gently knead until it comes together in a smooth ball.
  5. Divide the dough in 2 equal pieces and then roll each piece into a 2-inch diameter log. Roll each log tightly in plastic wrap and place in the fridge to chill for a minimum of 20 minutes and up to overnight.
  6. When you are ready to bake, preheat the oven to 325 F and line a baking sheet with a silicone mat or parchment paper. Place the 1/2 cup confectioners' sugar into a shallow bowl.
  7. You may find it easier to work with 1/2 a log at a time, in which case slice a log in half and place the remaining half back into the fridge.
  8. Roll the log in the sanding (or sparkling) sugar, coating the outside thoroughly so that each cookie's edge is coated in sugar.
  9. Slice off 1/4-inch rounds of dough, lightly dip one side in the confectioners' sugar, and then place them confectioners' sugar side up on the prepared baking sheet, 2 inches apart.
  10. Dip your cookie stamp into the confectioners' sugar and then press each cookie down to engrave it and flatten it just a bit. Dip your stamp into the confectioners' sugar after each cookie, to help prevent sticking.
  11. Bake for 10-12 minutes, or until barely golden at the edges.
  12. Let the cookies cool completely; if desired, sift a little confectioners' sugar over the cookies before serving, as that will highlight the design of the stamp.

The holidays are coming–and everyone loves decorated cookies during the holidays, so we’ve got you covered! Time to get your baking on!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

  • Hawaiian Reindeer Cookies from All That’s Left Are The Crumbs
  • Black and White Cookies from Karen’s Kitchen Stories
  • Henna Cookies from Spiceroots
  • White Chocolate Peppermint Kiss Cookies from 2 Cookin Mamas
  • Silver Bell Sugar Cookies from Food Lust People Love
  • Emoji Cookies from Flours and frostings
  • Stars and Stripes Cookies from A Baker’s House
  • Stamped Lime Meltaways from The Spiced Life
  • Chemistry Cookies from Upstate Ramblings

Looking for a collage to pin?

Stamped Lime Meltaways


Filed Under: blog events, cookbooks, cookies, Holiday and Christmas Cookies, lemon baked goods, lime, reviews Tagged With: Christmas cookies, citrus, cookies, Holiday cookies, lime, lime powder, meltaways, slice and bake

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Comments

  1. Ansh says

    November 22, 2016 at 8:37 am

    I think you found the perfect stamp for these cookies! I love the idea of meltaways with lime! UMM YUMM!

    Reply
  2. akshatha says

    November 22, 2016 at 10:55 am

    5 stars
    Always enjoy reading your posts. I love citrus in my bakes and sounds like I d love these lime meltaways ! By the way , I own the book too but havent tried any of the cookie recipes yet

    Reply
  3. Karen says

    November 22, 2016 at 3:37 pm

    Those look like cute little waffles! Man, you’ve been blogging for a long time! Hope you find your “forever home” soon so you can fully unpack! Thanks for this group!

    Reply
    • Laura says

      November 23, 2016 at 10:34 pm

      It is funny you say that, because I was looking at our CCE page and thinking wow we have been making cookies for a while! So many awesome recipes!

      Reply
  4. Stacy says

    November 23, 2016 at 2:39 am

    I think I’d be with you and the kids, the more lime the better. I love that you say these taste a bit like key lime pie. One of my favorites! Hope you get in your “forever home” soon, Laura!

    Reply
  5. Linda @ 2 Cookin' Mamas says

    November 23, 2016 at 10:46 am

    I love anything lime, the more lime the better as Stacy says, and your meltaways sound absolutely delicious! Of course, I’m a key lime pie girl from way back so I would probably eat all the cookies myself. lol Hope you’re in your forever home real soon.

    Reply
  6. Holly says

    November 23, 2016 at 5:01 pm

    I am always on the lookout for a new cookbook and have just added the one you mentioned to my Christmas list. Your cookies are lovely and I really like the stamped design for the holiday season even though it is more geometric rather than “in your face holiday”. Beautiful!

    Reply
  7. Felice says

    November 25, 2016 at 1:08 am

    Laura, your cookies are perfect. I love the simple, understated design, and they look like they would melt in my mouth. I may have to go with the substitute of lime zest as I have never seen lime powder here. Also, I have this cookbook (shocking, I know ;)) – one of the few that is not in storage – and I’ll have to grab it and have another look at the recipes. Also, if it’s OK with Sammy, I would like to use her term since I am hoping for a forever home too.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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