Cornmeal-and-Lime Butter Cookies

Lime adds a refreshing bite to these rich, golden cookies.

Yields:
about 36 cookies
Prep:
25 mins
Chill:
1 hr
Bake:
8 mins 350°F per batch
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Cornmeal-and-Lime Butter Cookies

Ingredients
2/3
1/8
teaspoon salt
1/2
cup yellow cornmeal
1/2
teaspoon vanilla
 
Green colored sugar and/or white coarse decorating sugar

Directions

  1. 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.
  2. 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

To Store:

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
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