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Cornmeal Lime Cookies Recipe

Cornmeal Lime Cookies Recipe photo by Taste of Home

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Here’s something a little different for your platter of Christmas sweets. Cornmeal gives these light cookies crunch, and the tart lime glaze tops them off perfectly.—Wendy Rusch, Fall Creek, Wisconsin

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Cornmeal Lime Cookies Recipe

Prep: 45 min. + freezing Bake: 12 min./batch

Yield: 96 Servings

45 12 57

Ingredients

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup lime juice
4-1/2 teaspoons grated lime peel
2 cups all-purpose flour
1 cup yellow cornmeal
GLAZE:
2 cups confectioners' sugar
3 tablespoons lime juice
Holiday sprinkles

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, lime juice and peel. Combine flour and cornmeal; gradually add to creamed mixture and mix well.
Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 30 minutes. Shape each roll into a square-shaped log. Freeze for 1 hour or until firm.
Unwrap and cut into 3/8-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 350° for 11-14 minutes or until set. Remove to wire racks to cool completely.
Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set. Yield: 8 dozen.

Originally published as Cornmeal Lime Cookies in Country Woman December/January 2013, p26

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Reviews for Cornmeal Lime Cookies

Cornmeal Lime Cookies

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(1-1) of 1 reviews

Reviewed on Dec. 20, 2012 by heatherirene

I subbed in lemon juice and lemon zest for the lime and these were absolutely delicious. I made them for Thanksgiving day, but my family liked them so much they kept eating them before the holiday!