Best Cornmeal Lime Cookies Recipes

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LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE



Lime and Cornmeal Cookies with Citrus Glaze image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h59m

Yield 12 to 14 cookies

Number Of Ingredients 13

1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 tablespoons fresh lime juice (2 to 3 large limes)
1/2 teaspoon pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/3 cups powdered sugar
2 large limes, zested
3 tablespoons fresh lemon juice

Steps:

  • For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
  • In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
  • For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

CORNMEAL LIME COOKIES



Cornmeal Lime Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 57m

Yield 8 dozen.

Number Of Ingredients 12

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 zest
2 cups all-purpose flour
1 cup yellow cornmeal
GLAZE:
2 cups confectioners' sugar
3 tablespoons lime juice
Holiday sprinkles

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. 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-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.

Nutrition Facts :

LIME CORNMEAL GLAZED COOKIES



Lime Cornmeal Glazed Cookies image

Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different flavor, lemons may be substituted for the limes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
4 teaspoons freshly grated lime zest, plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
2 teaspoons freshly grated orange zest (2 medium oranges)
1/2 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1 cup yellow cornmeal, plus more for coating glass
Lime Glaze

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
  • With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
  • Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
  • Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

CORNMEAL LIME COOKIES



Cornmeal Lime Cookies image

A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.

Provided by BothFex

Categories     Dessert

Time 15m

Yield 24 cookies

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 egg
4 teaspoons lime zest (roughly 6 limes)
2 tablespoons lime juice (roughly 6 limes)
2 teaspoons orange zest (roughly 2 oranges)
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 1/2 cups flour
1 cup yeallow cornmeal, plus more for coating glass
3 1/4 cups powdered sugar, sifted
8 tablespoons lime juice
2 1/2 teaspoons lime zest

Steps:

  • Cream butter and sugar 3-4 minutes.
  • Add egg and beat until JUST combined.
  • Add zests, lime juice and extract.
  • Add flour and cornmeal and mix until well blended.
  • Cover with waxed paper or plastic wrap.
  • Form into a disc (why? Beats me) and chill, at least, 1 hour.
  • Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
  • Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
  • Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
  • When cookies cool pour lime glaze (mix ingredients together) over them.
  • Let glaze set.
  • Devour.

LIME-GLAZED CORNMEAL COOKIES



Lime-Glazed Cornmeal Cookies image

It might sound weird...but this cookie is really YUMMY! Once people try it, they love it! unless of course they are not Lime fans. :o) This cookie was inspired by a recipe I found in a Redbook Magazine.

Provided by Wendy Rusch @AmmaWendy

Categories     Cookies

Number Of Ingredients 13

1 cup(s) butter, softened
1/2 cup(s) sugar
1/2 cup(s) brown sugar
1 - egg
2 tablespoon(s) lime zest
1/4 cup(s) lime juice
2 cup(s) flour
1 cup(s) white corn meal
GLAZE:
2 cup(s) powdered sugar
1/4 cup(s) lime juice
2 - drop green food coloring, if desired
1 - drop yellow food coloring, if desired

Steps:

  • Cookies: Beat butter and sugars in a large bowl on medium speed until fluffy. Beat in egg, lime zest and juice. On low speed, beat in flour and corn meal.
  • On lightly floured waxed paper, using lightly floured hands, shape dough into a 13" long log. Roll up in waxed paper and chill dough 30 minutes. Remove and square off log until it has four flat sides. Wrap log in the waxed paper and freeze for 1 hour or until firm enough to slice.
  • Heat oven to 350. Line baking sheets with parchment paper. Cut log into 3/8" slices. Place them 1" apart on prepared sheets.
  • Bake 11 minutes (I had to bake 14 min) or until cookies begin to brown lightly. Cool completely.
  • Glaze: Whisk sugar and lime juice in a bowl until smooth. If glaze is too thick, thin it with drops of water until it's a spreadable consistency. Whisk in food coloring. Spread on cookies, immediately sprinkle with candy decorations. Let dry on racks until glaze hardens.

CORNMEAL-LIME COOKIES



CORNMEAL-LIME COOKIES image

Categories     Citrus

Number Of Ingredients 12

Cookies:
1/2 cup butter, room temperature
1 c. granulated sugar
1 large egg
1 t. vanilla
3 T. coarsely grated lime rind (about two limes; reserve the limes to use for juice later)
1 c. medium-grained cornmeal (not corn-flour)
1/4 c. cornstarch
1/2 c. potato flour
1/2 t. salt
3/4 t. baking soda
1/2 t. cream of tartar

Steps:

  • Prep: Zest and juice the limes. Set aside. Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside. Cream: Put the room temperature butter in the bowl of a stand mixer, or a large kitchen bowl. Beat on medium speed for about 1 minute, or by hand until light and fluffy. Add the sugar in two separate additions. Scrape the sides of the bowl, add the egg, and beat for about 30 seconds; the mixture should be very light and creamy. If necessary, scrape the sides of the bowl a second time to ensure the egg is fully combined. Add the vanilla and the lime rind (NOT the juice). Finish the batter: Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable. Chill the dough for 2 hours. Bake: Set the rack in the upper third of the oven, and preheat to 350 degrees. Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop. Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold.

LIME & CORNMEAL COOKIES



LIME & CORNMEAL COOKIES image

Categories     Cookies     Citrus     Dessert

Number Of Ingredients 15

1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 tablespoons fresh lime juice (2 to 3 large limes)
1/2 teaspoon pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Glaze:
1 1/3 cups powdered sugar
2 large limes, zested
3 tablespoons fresh lemon juice
Special equipment: 3-inch round cookie cutter

Steps:

  • For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside. In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE



LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE image

Categories     Cookies     Citrus     Bake     Quick & Easy

Yield 14 cookies

Number Of Ingredients 15

Cookies:
1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 tablespoons fresh lime juice (2 to 3 large limes)
1/2 teaspoon pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
Glaze:
1 1/3 cups powdered sugar
2 large limes, zested
3 tablespoons fresh lemon juice

Steps:

  • For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside. In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

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