Lime MeltawaysPosted: July 21, 2011 | |
Sunshine, Oscar the Dog, and Lime Meltaways….
The day started out good. I could tell it was going to be a great Sunday. The Husband woke me up with fresh, hot coffee, which is pretty much priority number one on any given day. We recently got a new dog, “Oscar”. Oscar has learned that when Mommy starts shuffling about with her coffee in hand, it’s time to wake up and start the day. I parted the curtains on this fine day.
The sun was shining.
Wait…..the sun is shining???
In my neighborhood no less??? [aka “The fog belt”]
In San Francisco? Hot Damn!
Start up the car, put the top down on the convertible! Quick!! before the fog decides to move back in!!
Oh yeah, I guess I have to get out of my flannel pajamas first.
Why yes, almost the whole month of July I do wear flannel pajamas as a matter of fact.
I live in the FOG BELT. Cold, white, shrouded in fog.
There are days when the fog horn wakes me up before my alarm clock. Seriously, no joke. You’d be amazed at how excited one can get over some sunshine. When the suns shines in “The City” you have to seize the moment. We decided to drive to the Mission district in the convertible to celebrate this rare Feliz del Sol.
Produce markets abound in the Mission with so many fresh, ripe fruits. The fruit is always cheap, and always ripe. On any given day in the Mission you can almost guarantee finding “Ten limes for a dollar”. I simply can’t pass up 10 limes for a dollar. My mind wanders… I think, a 6 pack of Coronas? or… Lime Meltaways.
For the record, the Husband votes for Corona’s. A 12 pack. With 10 limes? We can do both I say…
Oscar doesn’t really care what the occasion is….he’s chill- axin, but high alert. He’s catching the wind in his face, and his cute little ears are flappin in the wind with each little bouncy step. I love this dog. I love my city; truth be told, FOG AND ALL. Life is good.
1 1/2 sticks unsalted butter, room temp
4.5 oz confectioners sugar (+ more for tossing)
zest of 3 limes
2 Tbsp. lime juice (I use key lime juice but regular will do)
1 Tbsp. vanilla extract
2 C all-purpose flour
1/4 C corn starch
1/2 tsp. kosher salt
In the bowl of a stand mixer on medium high speed, cream the butter and sugar until light and fluffy; about 2 minutes. Add the lime zest, lime juice and vanilla until combined. In a separate bowl; mix the flour, cornstarch and salt in a separate bowl; whisk to combine. The cornstarch in the recipe gives the cookie a more delicate crumb, so don’t think it’s strange. Also, there is no baking soda or baking powder because you don’t want the cookie to spread. Go with it. Add the flour mixture about a cup at and mix on medium until it is incorporated. There will be crumbs at the bottom of the bowl that do not mix. Take out the cookie dough and gently knead in the rest of the crumbs into the dough so it forms one cohesive mass.
Shape the dough into an 11 inch log using either plastic wrap, parchment paper or wax paper; whatever you have on hand.
Chill the log of dough overnight.
Cut into 1/2 inch slices. If you like a thinner cookie, you can cut them into 1/4 inch slice. I like them a little on the thicker side. Place the cookies 1 inch apart on an ungreased cookie sheet. Bake for ~ 12-15 minutes at 350 º until the cookies are just slightly golden on the edges. Do not overbake. Transfer the cookies to a wire rack and let cool slightly. While the cookies are still warm, toss them in confectioners sugar. Let cool. Toss them again in more sugar.