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Cornmeal Lime Cookies

 Cornmeal Lime Cookies
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
96 ServingsPrep: 45 min. + freezing Bake: 12 min./batch


  • 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


  • 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.

2 of 2

Cornmeal Lime Cookies (continued)

Directions (continued)

  • Decorate with sprinkles. Let stand until set. Yield: 8 dozen.