You put the lime in the coconut...and cookie

Absolutely delicious. That is all I have to say about the "Key Lime Meltaway" cookies featured on SmittenKitchen.com. Miss Lauren Kenley has done quite the job keeping up with and searching around this website for the last few months, and has made sure to show me any and all things scrumptious. Lauren finally settled on trying out these cookies a little while back, and with me moving into a new apartment, why not break in the new kitchen with tasty homemade cookie smell?? Enjoy!! ( I tried my hardest to include some sort of scratch-and-sniff feature on these photos, no luck)

Just in case you are drooling and want in on these, I have included the recipe from Smitten Kitchen below.

Key Lime Meltaways

Adapted from Martha Stewart

You can make these with regular limes as well, but if you run into some key limes, they’re worth it. Trust me and my resident lime addict.

You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

Yield: 5 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

Grated zest of 4 tiny or 2 large key limes

2 tablespoons freshly squeezed lime juice

1 tablespoon pure vanilla extract

1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)

2 tablespoons cornstarch

1/4 teaspoon salt

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.