We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Sunday, March 21, 2010

Cookie Recipe #78 - Lime Meltaways

These melt-in-your mouth citrusy cookies are refreshing: a burst-of-spring-looking-forward-to-summer taste. You can replace the lime with lemon or orange, if desired.
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, 1 cup confectioners' sugar, finely grated zest of 2 limes, 2 tablespoons fresh lime juice, 1 tablespoon vanilla extract, 1 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon salt.
Instructions: Beat together butter and confectioners' sugar in large mixing bowl until pale and fluffy. Add the lime zest, lime juice and vanilla, mixing until fluffy. Mix together flour, cornstarch, and salt, then add to butter mixture just until combined. Divide dough in half and form each half into a log, 1 1/4 inches in diameter on a sheet of parchment paper. Wrap paper around each roll and refrigerate for at least an hour.
Preheat oven to 350 degrees. Remove parchment paper and reuse by placing on baking sheet. Slice each roll into 1/4 inch thick rounds; place on lined baking sheets about 1 inch apart. Bake until barely golden, about 10 minutes. Remove cookies to cooling racks for about 8 minutes. While still warm, toss each cookie in a resealable plastic bag filled with 2/3 cup confectioners' sugar until well-coated.
Makes about 5 dozen rounds and may be stored in an airtight container up to 2 weeks. (I think you can probably freeze these and just re-toss in some confectioners' sugar after thawing and before serving).
"Martha Stewart's Cookies" published by Clarkson Potter/Publishers, New York, in 2008.
Cookies Rule!!!

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