Rating: 2.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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.

Source: Better Homes and Gardens


Credit: Kritsada Panichgul

Recipe Summary

1 hr
8 mins
1 hr 33 mins
25 mins
about 36 cookies


Ingredient Checklist


Instructions Checklist
  • 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.

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

64 calories; fat 4g; cholesterol 10mg; saturated fat 2g; carbohydrates 7g; mono fat 1g; sugars 3g; protein 1g; vitamin a 97.2IU; niacin equivalents 0.4mg; folate 12.1mcg; sodium 42mg; potassium 8mg; iron 0.2mg.