Dear MarilynFL...

My favorite: Marbalet's Key Lime Meltaways

(Brought over from the dark side so I never lose it again. Note: I only copied over the one recipe. Marbalet had at least 4 other keylime recipes in this Epicurious link)

Marbalet@McDonoughGA: Norma:Recipes 4 U:
Key Lime Macadamia Nut White Chocolate Cookie Gems & More Key Lime Cookie Recipes )

Posted: Aug 7, 2000 11:04 AM

Key Lime Melt-A-Ways
LIME MELTAWAYS
These tiny confections are almost impossibly light and literally melt away in your mouth. The lightness comes with no sacrifice of flavor, however, and the tart citrus essence of the key lime corresponds perfectly to the powdery coat of powdered sugar. One hint for getting the most key lime juice possible from your fresh key limes: Before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter.

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sifted powdered sugar
grated zest of two key limes
2 Tablespoons freshly squeezed key lime juice
1 Tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add key lime zest, key lime juice, and vanilla extract; beat until fluffy. In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4- inch-diameter logs.

Chill until firm, at least 1 hour.

Heat oven to 350 degrees. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes.

While still warm, place cookies in the sugar- filled bag, and toss to coat. Bake or freeze remaining dough.

Store cookies in an airtight container for up to 2 weeks.

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this was my first thought. The smell is awesome. Like sunshine... smileys/wink.gif

I'd like to try it in recipes but I'm wondering about how digestible this is. I dehydrated everything. That includes the casing of the cardamom pods and while I removed the really tough outer layers of the lemongrass there was some thicker/fibery stuff in there. It is now all powdered I'm a little tentative not knowing that this is all food safe in terms of how digestible it all is and if there are any issues with quantity of the cinchona bark since quinine has some health warnings associated with it.

 
What a lovely description. That's how I described my first perfect mango. Well, let's see:

My Indian cookbook says cardamom pods are edible. She says you can remove them, but if you leave them in the sauce, there isn't any danger eating them.

I've bought "dried lemongrass" both from Penzey's and the Oriental grocery store and the oriental version definitely had fibrous content. What it was missing was the aroma, which is why I never bother with it. I have to assume this won't cause a problem either.

Bark: Since the quinine liquid must have absorbed some, I'd imagine the remaining would have less than 100% potency. The original recipe would not have used a dangerous dosage, so the dried remains should either be the same level as the quinine...or, more likely, less potent.

You may just have a new spice mixture on your hands, my friend. Used sparingly it would be surprisingly delightful to the senses.

 
thank you I will try it then.

speaking of great smells. I was really tempted to add some Budda's Hand when I was making this. To me, BH smells like a combination of lemon and a hint of tutti frutti (YMMV). I dried some of this a while back but haven't had a great use for it. But even though I was itching to try it, I figured that I should get one batch right then if successful do more experimenting.

 
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