At this point in my cooking life, I’ve noticed that I have two regular go-to’s when looking for a great recipe. Martha Stewart and Pioneer Woman.

Pioneer Woman, because her blog is so easy to maneuver through and find a delicious recipe for almost any occasion. Whatever I make from her site usually turns out amazing!

And, Martha Stewart,… cause hey! She’s Martha. What else do you need?! My specific favorite is her Everyday Food Magazine… easy, simple, and always good.

I feel like all my posts these days have to do with Pioneer Woman and Martha Stewart recipes, though. I’m starting to bug myself. I need to branch out. I read so many other food blogs,…I need to start trying their recipes instead of always going to whats most comfortable.

However, all that to say, here’s a great recipe I found through Slashfood’s site!! And, guess what?! It’s a Martha Stewart recipe!! (But, is it ever delicious!!)

Lime Meltaways (not to be confused with her Lemon Sandwich Cookies)! Filled with butter, powdered sugar, and lime, these cookies truly melt in your mouth. I don’t usually make this style of cookie, so it was a fun change to the regular chocolate chip cookie. Made with tons of butter, but no eggs, you mix together the dough, wrap it up into a log, refrigerate it for about an hour, then cut into 1/4 inch slices and bake. After it’s done baking, you toss the warmed cookie in powdered sugar and enjoy! YUM!

Martha promoted her new book a couple weeks ago, Martha Stewart’s Cookies, on her show. I totally want to get it (Not that I really need another cookbook!). The cool thing is, I didn’t even realize this until after I made the cookies, but you can watch Martha make her Lime Meltaway’s on her website. So, if you’re thinking about making her cookies, check out her website and watch the video.

Lime Meltaways (taken from Slashfood.com via Martha Stewart.com)

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners’ sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 ¾ cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon coarse salt

Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Hope you enjoy it! Make sure to share with tons of friends!