Lime Meltaways

The last stop on my Valentine cookie extravaganza had to incorporate both the pink and the heartshapedness that seems so necessary in any Valentine cooking expedition but I had yet left out of my one. I decided I was lacking the requisite cutesyness and thus the lime and raspberry cookie concept was born. I’d never made meltaways, but all the best lime cookie results happened to be of this persuasion. This recipe is for coconut creme filled cookies, i decided mailing a creme product probably wasn’t a good idea and instead made them with raspberry jam which, full disclosure, I chose for the color  but provided an excellent tang next to the lime. I used organic raspberry fruit spread from Traders Joe’s and loved that it wasn’t super sweet, but of course, mix and match as you prefer.
This recipe I adapted makes an insane number of cookies, i think it says 80. Because I was pretty cookied out at this point I made a third of a recipe which was still plenty for 15-20 sandwiches and a few single cookies i dusted with powdered sugar for some variety
(adapted from She Wears My Hat which has absolutely beautiful photography)


  • 1 1/4 cups flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter; room temperature
  • 2/3 confectioners’ sugar
  • Zest of 4 limes (about 2 1/2 tablespoons)
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon vanilla extract


In a mixing bowl, combine flour, cornstarch and salt; set aside.

In the bowl of an electric mixer, using the paddle attachment beat together the butter and confectioners’ sugar until light and fluffy. Beat in lime zest, juice and vanilla until combined; scraping the sides of the bowl as necessary.  Add the dry ingredients slowly and mix until just blended.

Divide the dough into quarters.  Roll each quarter of dough into a 1 1/4″ diameter log and wrap in parchment paper and chill for about an hour or until firm. Or freeze dough up to 2 months.

When ready to bake, preheat oven to 350° F.

Remove dough from the parchment paper and slice into 1/8″-1/4″ rounds.  Place cookie rounds on parchment lined baking sheet about 1″ apart.  If you choose to cut any designs into your cookies pop the tray back into the freezer for a few minutes to firm up your dough an allow for easier cutting.  For hand-cut designs it’s a good idea to chill the dough one more time before baking to maintain the best shape while cooking. Bake for 11-13 minutes or until just beginning to brown.  Place on cooling rack and let cool completely.

When cookies are cool spread a dollop of jam onto the bottom of one cookie.  About a teaspoon should do, or more if you’re going for the look rather than the ease of eating. spread the jam around a bit so the top cookie doesn’t have to do all the work.  Squish the top cookie down just enough that you get a nice sandwich where the jam is bulging out just a bit all the way round.


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