Cornmeal-and-Lime Butter Cookies
cup powdered sugar
cup yellow cornmeal
teaspoons finely shredded lime peel
Green colored sugar and/or white coarse decorating sugar
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the cornmeal, lime peel, and vanilla. Cover; chill about 1 hour or until dough is easy to handle.
- Preheat oven to 350 degrees F. Roll dough until 1/4 inch thick. Using a 2-inch round scalloped cookie cuter, cut out dough. Arrange cutouts 2 inches apart on ungreased cookie sheets. Sprinkle with green sugar and/or white coarse decorating sugar. Bake for 8 to 10 minutes or until light brown around edges. Transfer to wire racks; cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts(Cornmeal-and-Lime Butter Cookies)
- Per serving:
- 64 kcal cal.,
- 4 g fat
- (2 g sat. fat,
- 0 g polyunsaturated fat,
- 1 g monounsatured fat),
- 10 mg chol.,
- 42 mg sodium,
- 7 g carb.,
- 0 g fiber,
- 3 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet