Lime Meltaway

Lime Meltaway is a simple cookie with the main flavor as Lime. Lemon or Lime can be used for this one. The dough for these icebox cookies can be frozen in logs for up to two months. This cookie has a very fresh and refreshing taste from the lime zest. The recipe makes about 10 dozen cookies. Cookies can be stored in an airtight container for up to 2 weeks. I have done this with both lime and orange. I got this recipe from a Martha Stewart show. This one is a keeper..

Ingredients

Lime Juice – 2 table spoons
Lime Zest – From 2 limes
Confectionary Sugar – 1 cup
All-Purpose Flour – 1 ¾ cups + 2 table spoons
Butter – 12 tablespoons (1 ½ sticks) – Around 150 grams
Vanilla essence – 1 table spoon
Salt – ¼ tea spoon
Corn Starch – 2 table spoons

Method
Cream the butter and 1/3 cup sugar together until it is rich and creamy.
Now add the lime juice and the lime zest and mix well.
Add the sieved flour, salt and baking powder and finally vanilla essence.
Now transfer this to a parchment paper and roll it into a quarter inch log.
Chill this in the refrigerator for at least 2 hours.
Remove from fridge and cut into ¼ inch slices.
Preheat the oven to 350 degrees F.
Put cookies on a baking tray and bake until golden – about 15 minutes.
While it is still warm, put them in confectionary sugar packet and shake well until it is well coated with the sugar. Serve them and see them vanish in minutes if not seconds!!!!


Sending to : Srivalli's Cookie Mela, Cook's Joy, Kid's Delight Blog started by Valli, Kalyani's Bake Fest hosted by Pumpkin Farm this month, Let's Party, Priya's Olympics Games Event, Jagruti's event, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, Lets us cook with Citrus Fruits

Kadalai Urundai (கடலை உருண்டை)

Kadalai urundai, also known as chikki or peanut balls is a very popular Indian sweet which is made with peanut and jaggery and comes in many shapes like square, rectangle or round. It is easy to make and can be made with items in the kitchen and has a great shelf life. Store it in an airtight container.  Starting my blog with a sweet..

Ingredients
Jaggery – 1 cup
Groundnut / Peanut –1 cup
Water – 3 table spoons
Cardamom –3 (powdered)
Edible Camphor – A pinch (optional)
Rice Flour – Little
Salt - A pinch
Method
Dry roast the groundnut well and once cooled, remove the skin off and keep aside
Remove the skins by crushing them a bit or by rubbing between the palm
Boil water and add jaggery and salt
The mixture should come to hard ball consistency (take a bowl of water, add a drop of the jaggery water (paagu) and it should become a round shape and retain its shape)

Add cardamom powder and edible camphor. Switch off the flame and add the roasted groundnuts and mix completely.
Spread rice flour (very little) in the palms to shape the round or oval balls or transfer to a rimmed plate and cut it into square or rectangle when little cooled but still warm.
If it cools completely, it will be hard to cut or shape. Now the kadalai urundai is ready to relish!!


Sending this to my own event – Anniversary event, Vardhini's Diwali Bash,  Celebrate - Indian Sweets,  Gayathri's WTML, hosted by Preeti