Cornmeal-and-Lime Butter Cookies
Lime peel adds a refreshing bite to these rich, golden cookies. Sprinkle with green colored sugar and white coarse decorating sugar for a sweet finish.
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Cornmeal-and-Lime Butter Cookies
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Directions
- 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
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 ,
- 4 g fat
- (2 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 10 mg chol. ,
- 42 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 3 g sugar ,
- 1 g pro.
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Reviews (1)
bgudal
95 Days Ago
This recipe didn't work well for me. I used fine-grind cornmeal, and it still felt like I was chewing sand. I like my cookies to melt in my mouth, not taste gritty!