I forgot to post the recipe for my Lime Meltaways and the following lime cheesecake, and I want to credit those who created the recipes (because I'm not brave enough to "wing" it on my own yet).
Martha Stewart's Cookie's Cookbook, Pg. 121
- 3/4 C unsalted butter, room temp.
- 1 C confectioners' sugar
- 2 Tbl fresh lime juice
- 1 Tbl. pure vanilla extract
- 1 3/4C plus 2 Tbl. all purpose flower
- 1/4 Tsp. coarse salt
1. Put butter and 1/3 cup confectioners' sugar in the bowl. Mix on medium until pale and fluffy. Add lime zest and juice and vanilla, mix until fluffy.
2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
3. Divide dough in half. Place each log on an 8x12 in. sheet of parchment. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8-10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a re-sealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
This is the recipe I used to make my very tasty cheesecake.
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup white sugar
- 1 tablespoon cornstarch
- 3 eggs
- 1 tablespoon grated lime zest
- 2/3 cup key lime juice
- Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.
Both recipes are tremendous...I just have to fix my mistakes!