Adapted from Martha Stewart

These melt-in-your-mouth, gluten-free (and grain-free) Key Lime Melt aways have a delightful crisp texture with just the right amount of lime that you will find yourself craving. This recipe can be made with regular limes, but if you happen upon some key limes, they are absolutely worth it.

¾ cups Melt® Organic
1 cup powdered sugar (1/3 cup for recipe, 2/3 cup for dredging)
Grated zest of 4 tiny key limes or 2 large regular limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1¾ cup plus 2 Tablespoons all-purpose gluten-free flour (see NOTE below)
½ teaspoon xanthan gum
2 tablespoons cornstarch
2/3 cup powdered, confectioners’ sugar

NOTE: Gluten-free flour mix is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (NOT flour), 2/3 cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.

Cream the Melt and 1/3 cup powdered sugar. Beat in the lime zest, lime juice and vanilla until fluffy.

In a mixing bowl, whisk together gluten-free flour, xanthan gum and cornstarch. Mix the dry ingredients into the Melt mixture until well blended.

Place two sheets of waxed paper on the counter. Divide the dough in half, and roll dough into two 1¼ inch diameter logs. Wrap/roll each log tightly in paper and chill for at least 2 hours or overnight (preferred).

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.

Bake cookies about 15 minutes or until barely golden. Transfer cookies to a wire rack.

While still warm, place cookies in the sugar-filled bag and toss to coat. Store completely cooled cookies in an airtight container for up to 2 weeks. You may also keep the logs frozen for up to two months, and use them as the Melt away craving hits.