You know when something gets stuck on your mind and it’s impossible to let it go? After watching this movie – one of the most beautiful films ever – the soundtrack kept playing in my head for weeks.
The same happened when I saw Jen’s lime meltaways - I had to make those. HAD TO. But I was out of limes (and I swear I’d not used them for caipirinhas). :)
I did have tangerines, though, so my citrus meltaway craving had a happy ending.
I used this recipe and, even though the cookies turned out good, I thought they were better off without the icing.
¾ cup (170g) unsalted butter, room temperature
1 cup (140g) icing sugar, sifted
zest of two tangerines
3 tablespoons fresh tangerine juice
1 tablespoon vanilla extract
1¾ cups (245g) all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 tablespoon fresh tangerine juice
3 tablespoons icing sugar, sifted
½ tablespoon unsalted butter, melted and cooled
icing sugar, extra
For dough: sift together flour, cornstarch and salt; set aside. Using an electric mixer, cream together butter and icing sugar until smooth. Stir in tangerine zest, juice and vanilla. Add sifted ingredient and mix to incorporate. Divide dough in half; shape into logs, wrap in baking paper and chill for 1 hour.
Preheat oven to 160ºC/325ºF; line two large baking sheets with baking paper.
Slice logs into ¼-inch (5-mm) slices and place on a prepared sheets. Bake for 12 to 15 minutes and allow to cool – they won’t turn golden.
For glaze: Whisk together juice, icing sugar and melted butter. Pour glaze over cookies to cover and allow to set, about 1 hour. Sprinkle with icing sugar.
Makes about 24 – I got 32