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Lime and Cornmeal Cookies with Citrus Glaze Recipe

Lime and Cornmeal Cookies with Citrus Glaze

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 21-30 of 32

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  • on July 22, 2011

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    My daughters and I loved them. The cornmeal texture yet lightness of the cookie was a nice surprise and the lime tang in the cookie and the glaze makes you feel like your having limeade. A very refreshing summer dessert.

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  • on July 20, 2011

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    These cookies are great for a summer dessert or snack. They are not too sweet, which I like and were very easy to make. I used key limes in the place of regular limes. I also replaced the rice flour with coconut flour. The hint of coconut adds a nice flavor. I plan on making more and giving as gifts.

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  • on July 20, 2011

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    Overall, I didn't LOVE these, yet I've been subconsciously grabbing one every time I walk through the kitchen. I used white rice flour and a medium-grind cornmeal, and had no issues with the texture of the dough. Also used lime juice instead of orange juice in the glaze.

    More extensive review on my GF blog - GlutenFreeBlondie!

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  • on July 20, 2011

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    These cookies came out great--they're delish! Thanks, Giada, for a fine gluten-free recipe!!

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  • on July 18, 2011

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    with regards to the grainy texture, in recipes that call for rice flour, as a gluten sensitive eater, you have to use extra fine rice flour. regular milled rice flour can be gritty in texture. i use extra fine brown rice flour from Authentic Foods. i also find that the rice flour you can get from Asian food markets works well. but i am trying the cookies tonight so i will post something more if i find something.

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  • on July 18, 2011

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    With the prior reviews I don't think I will make the cookies. Please make updates/correction to the recipe.

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  • on July 18, 2011

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    I think there is some inconsistency with the recipe posted online and how Giada made them on G@H. Instead of using room temp butter, I thought she added cold butter chunks at the end to make it all come together better. But, I made the recipe as posted and had a thick batter like dough. Good flavor, though. I will probably try this again putting cold butter in at the end.

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  • on July 17, 2011

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    was definitely not solid enough to knead, so i added 1/2 cup of white flour and dropped a tbs of them on the baking sheet and baked them for 15 min. It tasted good but was very grainy, really wish i had read the reviews before i made them.

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  • on July 17, 2011

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    wish i had read the reviews before I made this, not one of Giada's better recipes. Way too grainy. Would not make again.

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  • on July 17, 2011

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    This is the 1st bad recipe from Giada. The amount of dry ingrediants was way off. The little gob of goo in the food processor couldn't possibly be kneaded. Please have Giada read your recipe and correct the mistake. Thanks, Steve

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