Best Lime Cornmeal Glazed Cookies Recipes

Lime Cornmeal Glazed Cookies image

Provided by Martha Stewart

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.

Lime-Glazed Cornmeal Cookies image

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.