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.
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)!
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!).
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.
- 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
- Place the first 7 ingredients into a food processor (all of the dry ingredients plus the lime zest). Pulse until evenly combined.
- Add the cold butter and pulse until the mixture resembles coarse cornmeal.
- 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.
- Dump the dough onto a clean work surface and gently knead until it comes together in a smooth ball.
- 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.
- 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.
- 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.
- Roll the log in the sanding (or sparkling) sugar, coating the outside thoroughly so that each cookie's edge is coated in sugar.
- 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.
- 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.
- Bake for 10-12 minutes, or until barely golden at the edges.
- 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
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