It’s almost automatic for me, tuning into NPR on my commute home. I’m a bit of a news junkie, and my job(s) involve a lot of driving. Unexpected tragedies like the Boston Marathon bombing can shake you out of the comfortable ritual of news consumption. This event was unexpected, incoherent, if nothing else, an impetus to pay closer attention to each other and the many forces at work in every individual. My heart goes out to the victims, the spectators, and even the perpetrators who are suffering right now. I’m sure that the healing process will require many small, tedious steps, putting one foot in front of the other. This recipe is one small token of solidarity.
Adapted from Smitten Kitchen Key Lime Meltaways
12 tablespoons (1 1/2 sticks) unsalted butter, room temp
1 cup confectioners’ sugar
Grated zest of 4 tiny or 2 large lemons
2 tablespoons freshly squeezed lemon juice
1 tablespoon pure vanilla extract
1 3/4 cup plus 2 tablespoons all-purpose flour (aka 2 cups minus 2 tablespoons)
2 tablespoons cornstarch
1/4 teaspoon salt
Measure Your Ingredients
- Measure butter and 1/3 cup sugar and put in bowl of electric mixer.
- Measure out lemon juice/zest and vanilla and set aside. In a medium bowl, measure and whisk together flour, cornstarch, and salt.
Mix It Up
- Cream butter and 1/3 cup sugar in bowl of electric mixer until light and fluffy. Add lemon juice, zest, and vanilla; beat until fluffy.
- Add flour/cornstarch/salt mixture to butter mixture and beat on low speed until combined.
- Shape dough into two, 1 1/4 inch diameter logs and chill for at least 1 hour.
Melt It Away
- Heat oven to 350 degrees. Line two baking sheets with parchment paper. Place remaining 2/3 cups sugar in a resealable plastic bag. Slice logs into 1/4-inch-thick rounds. Place on baking sheets, about 1 inch apart.
- Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.