Key Lime White Chocolate Cookies cost an arm and a leg in the grocery stores, and that’s if you can even find them. It’s no wonder. Key limes and white chocolate make an amazing combination that is refreshingly cool, no matter the season. This variation of meltaway cookies is perfect for kitchen gifts and ships well. Macadamia nuts are optional or substitute your favorite nuts. Be forwarned: These are addictive little gems!
Key Lime White Chocolate Cookies Recipe
1 cup all-purpose flour
1/2 cup corn starch
1/2 cup confectioners’ sugar
3/4 cup (1-1/2 sticks) butter, cut into cubes
1 Tablespoon fine-grated lime zest (use a microplane)
1 teaspoon key lime juice
1/2 cup white chocolate chips
1/4 cup chopped macadamia nuts (optional)
Additional confectioners’ powdered sugar for coating (about 1/2 cup)
Line cookie sheets with parchment paper or Silpat baking pad.
In a small bowl, combine flour, corn starch, and confectioners’ sugar. Set aside.
In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
Add flour mixture to butter mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. The mixture will look crumbly at first, but resist the urge to add any liquid. Be patient. The dough will eventually come together and get thick and smooth. Scrape batter from beaters. Mix in white chocolate chips and optional macadamia nuts with a large spoon.
Refrigerate dough at least 1 hour to firm up. (It is important that the dough be very cold before going into the oven or they will spread.) When ready to bake, preheat oven to 350 degrees F.
Compress and roll dough into 1-inch balls (see Notes). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn golden. Do not over-bake. Let cool on baking sheets for at least 5 minutes, then remove to racks to cool.
Pour powdered sugar into a bowl. Roll key lime cookies in powdered sugar to cover. Store in an airtight container.
Yield: about 4 dozen cookies
• Do not make these any larger than 1-1/2 inches in diameter. They should be about the diameter of a quarter. If you make them any larger, you will have a mess on your hands.
• You can replace the white chocolate chips with finely chopped nuts (ie. all nuts and no chocolate) if you wish, or all white chocolate chips. Because these cookies retain their shape and are not crumbly, they make perfect kitchen gifts for shipping.