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.

Cornmeal and Lime Butter Cookies
Photo: Kritsada Panichgul
Prep Time:
25 mins
Chill Time:
1 hr
Bake Time:
8 mins
Total Time:
1 hr 33 mins
36 cookies


  • ¾ cup butter, softened

  • cup powdered sugar

  • teaspoon salt

  • 1 cup all-purpose flour

  • ½ cup yellow cornmeal

  • 2 teaspoon finely shredded lime peel

  • ½ teaspoon vanilla

  • Green colored sugar and/or white coarse decorating sugar


  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.

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 (per serving)

64 Calories
4g Fat
7g Carbs
1g Protein
Nutrition Facts
Calories 64
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 42mg 2%
Total Carbohydrate 7g 3%
Total Sugars 3g
Protein 1g
Iron 0.2mg 1%
Potassium 8mg 0%
Folate, total 12.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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