Lime Cornmeal Glazed Cookies

Total Time:
2 hr 11 min
55 min
1 hr
16 min

4 1/2 dozen

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 4 teaspoons lime zest (6 limes)
  • 2 teaspoons orange zest (2 medium oranges)
  • 2 tablespoons lime juice (2 limes)
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal, plus more for bottom of glass
  • Lime Glaze, recipe follows
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg, and beat just until blended. Beat in zests, juice, and almond extract.

  • On low speed, add the flour and cornmeal, and beat until well combined. Remove dough to a piece of plastic wrap. Wrap, and chill until firm, about 1 hour.

  • Heat the oven to 350 degrees F.

  • Line 2 baking sheets with silpats (French nonstick baking mats) or parchment paper. Using a 1 1/4-inch ice cream scoop, form balls of dough about 3 inches apart on the prepared baking sheets. Flatten balls with the bottom of a glass dipped in cornmeal to 1/4-inch thick.

  • Bake until crisp and light golden brown around the edges, 14 to 16 minutes. Transfer to a wire rack, cool completely.

  • Place a wire rack over a sheet of parchment paper. Spoon a little of the glaze onto each cookie, allowing any excess to drip off the edges. Store in an airtight container up to 3 days.

Lime Glaze:
  • 3 1/4 cups confectioners' sugar, sifted

  • 8 tablespoons lime juice (6 limes)

  • 2 1/2 teaspoons lime zest (3 limes)

  • Place all the ingredients in a medium bowl, stirring until well combined. Use immediately.

  • Yield: about 1 1/3 cups

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Lime and Cornmeal Cookies with Citrus Glaze

    Recipe courtesy of Giada De Laurentiis