Key Lime Meltaway Cookies
Serves: 42
 
Ingredients
  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 1⁄4 cups all-purpose flour
  • 1⁄3 cup cornstarch
  • 1 tablespoon poppy seeds
  • 1 1⁄2 teaspoons lime zest, plus more for garnish
  • 1⁄4 teaspoon kosher salt
  • 2 tablespoons Key lime juice (from bottle)
  • 1 1⁄2 teaspoons vanilla extract
  • Coconut Lime Glaze (recipe follows)
Instructions
  1. In a large bowl, beat butter, cream cheese, and confectioners’ sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  2. In a medium bowl, whisk together flour, cornstarch, poppy seeds, lime zest, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined. Beat in lime juice and vanilla. Divide dough in half. Roll each half into a 10-inch log. Tightly wrap in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Cut logs into 1⁄4-inch-thick slices. Place slices at least 1 inch apart on prepared pans.
  5. Bake until edges are lightly browned, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spoon 1⁄2 to 1 teaspoon Coconut Lime Glaze onto each cooled cookie. Garnish with lime zest, if desired. Let stand until glaze is set, about 1 hour. Refrigerate in airtight containers for up to 5 days.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/key-lime-meltaway-cookies/