Lime and Cornmeal Cookies with Citrus Glaze

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I'm giving this recipe 4 stars for flavor but 3 stars for texture. They get hard soon and do not keep a soft consistency. I solved the problem by dunking them in milk. I did not make the glaze because I don't like my cookies too sweet. The lime flavor in these is great.

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The cookies were ok. I followed the recipe as directed, but came out with gritty cookies. Maybe they are supposed to have some texture, or perhaps I'm just not used to working with rice flour, but these would be great as shortbread cookies with a lime glaze. I think I will try that next time. I too had a gooey dough and had to use extra rice flour to be able to roll it into a ball and work with it.

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I used regular flour and followed the recipe exactly other than that. I didn't have any problems. Next time I'll only make half the icing. It's really citrusy and the cookie is so good by itself it didn't really need all that icing. Next time I think I'll try the brown rice flour and maybe replace the butter with coconut oil and see what happens.

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The tangy lime flavor and the light and delicate texture of the cookie were amazing. Like other reviewers, the batter was much too thin to roll out. The first batch i spooned onto parchment, then I rolled the remainder into logs, partially froze the batter and sliced for later baking.

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Great Gluten Free recipe. Always looking for delicious GF baked goods for my daughter. These were a winner! To avoid gooey dough you need to measure out the lime juice exactly. Then refrigerating dough for over hour helps firm it up. Before removing dough from bowl after frig flour generously.

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These cookies were AMAZING! Poor rating reflects the mistakes people made. I stuck to the recipe mostly - used gluten free mix instead of rice flour
Things that will ensure success:
1. DO USE room remperature butter (don't listen to others who suggested cold diced butter--this is not pie dough we're making here make sure you dust the surface really well.
2. DO MEASURE OUT LIME JUICE Juice them into a bowl, & then scoop out 3 tbsp.
3. USE a smaller cookie cutter. 2 1/4" rounds are easier to work with & cuter.
4. I baked on siltpads & nothing stuck
5. DO WAIT for them to cool before transferring to rack.
My husband has an aversion to citrus in desserts, so I was a bit trepidatious. When he learned they were Giada's, I could almost see the mind close. But, family policy hails you have to try it once,& he LOVED THEM ,said they reminded him of fruit loops My kids LOVED them & the recipe is a keeper. THE BOMB. THANK YOU GIADA!

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Horrible recipe. As others have said the proportions are totally off. Tried to add flour and they just came out gritty. Blech!

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Their is something definitely wrong with the ingredients. I followed this recipe EXACTLY. I did not add too much lime juice as some said in the reviews was the problem, but still I ended up with a gooey mixture in the food processor. I had to keep adding rice flour and cornmeal to where I finally ended up putting the mixture in a 9 x 12 dish and making bars out of them, which were tasty.

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I love evethyng you made BUT!! thi's dough was too wet. I have too add more flour too diffcult to made. Keep doing great Italian food.L.V. from ILLINOIS!!!!

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These were the worst cookies I have ever made. :( I had the same problem with having to add too much rice flour because the dough was too wet. But the worst problem is the gritty texture from the cornmeal. My brother (who is gluten free compared it to eating sand. The 2 stars reflect the fact that the icing is delicious. I made it again and used it on Ina Garten's lemon yogurt cake -- delish! So thanks for the great icing recipe, Giada! Still love you!!