Cornmeal Lime Cookies Recipe

4.5 2 2
Cornmeal Lime Cookies Recipe
Cornmeal Lime Cookies Recipe photo by Taste of Home
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Cornmeal Lime Cookies Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
96 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 15 min./batch
MAKES:
96 servings
TOTAL TIME:
Prep: 45 min. + freezing Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large 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 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. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm.
Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 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

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large 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
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and peel. Combine flour and cornmeal; gradually add to creamed mixture and mix well.
  2. Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm.
  3. Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely.
  4. 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 forCornmeal Lime Cookies

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MY REVIEW
doloresgiera User ID: 6938034 263901
Reviewed Mar. 26, 2017

"Tasty cookie! I didn't put lime juice in glaze, but it still had a great taste. cookie good anytime, not just at Christmas!"

MY REVIEW
heatherirene User ID: 7003585 213399
Reviewed Dec. 20, 2012

"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!"

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