Comments on: key lime meltaways

By: Paula

Paula — Sun, 14 Mar 2010 05:54:02 +0000

WOW, these are so good. I used regular limes and I thought I could use a bit more zest next time but otherwise, these are deliciously decadent.

By: Rachel

Rachel — Mon, 22 Feb 2010 18:35:46 +0000

I just made these last night, after I found key limes on sale. They are simple and delicious.

By: deb

deb — Mon, 22 Feb 2010 02:37:32 +0000

Ilysse — Nope, you can bake frozen dough. Freezing it will keep it the freshest, too. It should only take an extra minute or two, tops, in the oven.

By: Ilysse

Ilysse — Sun, 21 Feb 2010 17:31:36 +0000

Hi Deb – I love your website!! I’m going to make these melt aways for my grandmother who absolutely loves key lime pie. Do you think I can make the dough and keep in the fridge for 3 days and then make the cookies or should I freeze it immediately? I’ve never baked from frozen dough before – do I need to let the dough thaw completely before baking or just the cooking time? Thanks for your help – I’m a novice baker but definitely improving with help from SK!

By: Shelley

Shelley — Fri, 19 Feb 2010 16:48:40 +0000

I try to read through the comments for answers to my questions, but apparently no one else had a problem with this dough never coming together. The only liquid is the lime juice, and I admit that I didn’t measure it out, just used the same limes that I zested and squeezed their juices. I assume that’s my problem, and will certainly try again. But just to be sure, is this supposed to be a drier dough? I don’t think I’ve ever made any shortbread, so I can’t be sure.

By: Leigh

Leigh — Sat, 19 Dec 2009 21:14:34 +0000

I’ve already finished my holiday baking. If I never see another frosted sugar cookie, thumbprint cookie, peanut butter ball or orange ball, that would be OK with me. And yet, I’m seriously considering getting up right this instant to make some of these!

By: Sheila

Sheila — Wed, 16 Dec 2009 05:40:11 +0000

Just found you tonight; I have a son who’s crazy for key lime anything and I was actually looking for a key lime “bark” recipe. Anybody know one? I’m definitely sneaking and making these for him, though. Each time I manage to get an “aaaahhhhh” out of him it’s worth tracking things down.
We were recently living in Kuwait and I was trying to find things the family would like THAT I could convert (and that I could find the products for); it was a nightmare. Glad to be back in America and understand the frustrations for the UK lady.

By: deb

deb — Tue, 15 Dec 2009 15:11:18 +0000

JP — The egg yolk makes it the tiniest bit sturdier. They’re both still really delicate-tasting, but the “meltaway” effect comes from an egg-free dough.

By: JP

JP — Tue, 15 Dec 2009 04:42:18 +0000

These cookies look great! What is the difference between this recipe and the “slice-and-bake cookie” (from Dec 21, 2007 post) in terms of the texture of the final products? I can see that the other recipe has egg yolk and this one doesn’t. Just debating which ones to make. Thanks!

By: Kate

Kate — Sun, 13 Dec 2009 05:23:25 +0000

I’ve been eying up this recipe for a week now. I took a vacation with my dad to Key West when I was 13 and found similar cookie there. They called them ‘key lime koolers”, and I ate so many I got a stomach ache….these were just as delicious and dreamy…I made them tonight finally, alas no key limes at the market, but the limes I did get were quite juicy. Maybe I would add a touch more zest cause I’m a bit of lemon and lime freak myself. I confess I drank the leftover lime juice straight…yum