Key Lime Meltaway Cookies

If you don’t like poppy seeds, feel free to leave them out.

Key Lime Meltaway Cookies
Makes about 42
  • 1 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1¼ cups all-purpose flour
  • ⅓ cup cornstarch
  • 1 tablespoon poppy seeds
  • 1½ teaspoons lime zest
  • ¼ teaspoon kosher salt
  • 2 tablespoons fresh Key lime juice
  • 1½ teaspoons vanilla extract
  • Coconut Lime Glaze (recipe follows)
  • Garnish: lime zest
  1. In a large bowl, beat butter, cream cheese, and confectioners’ sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
  2. In a medium bowl, whisk together flour, cornstarch, poppy seeds, 1½ teaspoons zest, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in lime juice and vanilla. Divide dough in half. Roll each half into a 10-inch log. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  3. Preheat oven to 350°. Line baking sheets with parchment paper.
  4. Cut logs into ¼-inch-thick slices. Place slices at least 1 inch apart on prepared pans.
  5. Bake until edges are lightly browned, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spoon ½ to 1 teaspoon Coconut Lime Glaze onto each cookie. Garnish with zest, if desired. Let stand until glaze is set, about 1 hour. Refrigerate in airtight containers for up to 5 days.

Coconut Lime Glaze
Makes About 2 Cups
  • 2 cups confectioners’ sugar
  • ¼ cup coconut milk
  • 2 teaspoons lime zest
  1. In a small bowl, whisk together confectioners’ sugar and coconut milk until smooth. Add zest, whisking to combine. Use immediately, or cover tightly with plastic wrap and refrigerate for up to 2 days.




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