Best Lime And Cornmeal Cookies With Citrus Glaze Recipes

CORNMEAL LIME COOKIES

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.

CORNMEAL LIME SHORTBREAD FANS

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

LIME-GLAZED CORNMEAL COOKIES

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.