Happy first day of winter, everyone! I will be celebrating with a wintery walk around Spokane Falls, then a lovely dinner at Wild Sage and a brass-quintet Christmas concert in St. John’s cathedral. And in between will be even more holiday baking.
I don’t know what army my mother and I expect to feed, but we sure are prepared. One batch of cookies are those that I baked for a recent dinner party at my friend Tonya’s house. Called a lime meltaway and featured on Closet Cooking, it is a simple shortbread juiced up with lots of lime zest and juice. Tossed in powdered sugar, the cookies really do melt in your mouth – little chewing required.
My own twist is the substitution of clementines. If you can’t find this citrus, regular oranges will work. I tried with satsuma tangerines, but the rind was too soft to get a good zest out of it. The citrus is such a wonderful addition to the buttery shortbread – these are perfect with tea or as a light dessert after a heavy meal (like Tonya’s lamb chops with mashed potatoes, spinach and roasted tomatoes).
- 12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
- 1/3 cup powdered sugar
- Zest of two clementines (roughly 3 T)
- 2 tablespoons clementine juice (1-1 1/2 clementines)
- 1 tablespoon vanilla extract
- 1 3/4 cups + 2 tablespoons flour
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 2/3 cup powdered sugar