Lime Cornmeal Glazed Cookies Recipes

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CORNMEAL LIME COOKIES



Cornmeal Lime Cookies image

Here's something a little different for your platter of Christmas sweets. Cornmeal gives these light cookies crunch, and the tart lime glaze tops them off perfectly.-Wendy Rusch, Fall Creek, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 57m

Yield 8 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup lime juice
4-1/2 teaspoons grated lime zest
2 cups all-purpose flour
1 cup yellow cornmeal
GLAZE:
2 cups confectioners' sugar
3 tablespoons lime juice
Holiday sprinkles

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. Combine flour and cornmeal; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely. , Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.

Nutrition Facts :

LIME CORNMEAL GLAZED COOKIES



Lime Cornmeal Glazed Cookies image

Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different flavor, lemons may be substituted for the limes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 9

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
4 teaspoons freshly grated lime zest, plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
2 teaspoons freshly grated orange zest (2 medium oranges)
1/2 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1 cup yellow cornmeal, plus more for coating glass
Lime Glaze

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
  • With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
  • Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
  • Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

LIME-GLAZED COOKIES



Lime-Glazed Cookies image

To keep these cookies flaky and light, do not overmix the butter and sugars; they should be combined but not be too soft when you add the remaining ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes: 32

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup granulated sugar
1/4 cup confectioners' sugar
2 tablespoons grated lime zest, (2 medium limes)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup confectioners' sugar
5 teaspoons fresh lime juice
1 teaspoon grated lime zest

Steps:

  • With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
  • Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
  • To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

CORNMEAL LIME COOKIES



Cornmeal Lime Cookies image

A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.

Provided by BothFex

Categories     Dessert

Time 15m

Yield 24 cookies

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 egg
4 teaspoons lime zest (roughly 6 limes)
2 tablespoons lime juice (roughly 6 limes)
2 teaspoons orange zest (roughly 2 oranges)
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 1/2 cups flour
1 cup yeallow cornmeal, plus more for coating glass
3 1/4 cups powdered sugar, sifted
8 tablespoons lime juice
2 1/2 teaspoons lime zest

Steps:

  • Cream butter and sugar 3-4 minutes.
  • Add egg and beat until JUST combined.
  • Add zests, lime juice and extract.
  • Add flour and cornmeal and mix until well blended.
  • Cover with waxed paper or plastic wrap.
  • Form into a disc (why? Beats me) and chill, at least, 1 hour.
  • Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
  • Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
  • Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
  • When cookies cool pour lime glaze (mix ingredients together) over them.
  • Let glaze set.
  • Devour.

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE



Lime and Cornmeal Cookies with Citrus Glaze image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h59m

Yield 12 to 14 cookies

Number Of Ingredients 13

1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 tablespoons fresh lime juice (2 to 3 large limes)
1/2 teaspoon pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/3 cups powdered sugar
2 large limes, zested
3 tablespoons fresh lemon juice

Steps:

  • For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
  • In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
  • For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

CORNMEAL LIME SHORTBREAD FANS



Cornmeal Lime Shortbread Fans image

Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit - or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 1 dozen cookies

Number Of Ingredients 7

2 limes
1 1/2 cups/190 grams all-purpose flour
2/3 cup/60 grams fine cornmeal
2/3 cup/130 grams granulated sugar
1 teaspoon fine sea salt
1 cup/225 grams cold, unsalted butter (2 sticks), cut into 1-inch chunks
1/2 cup/60 grams confectioners' sugar

Steps:

  • Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
  • Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
  • Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
  • Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
  • Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

CORNMEAL COOKIES III



Cornmeal Cookies III image

Lime flavored and glazed cornmeal cookies Use lemon extract if you can't find lime.

Provided by MARBALET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 12

½ cup butter
⅔ cup white sugar
1 egg
1 teaspoon lime extract
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon grated lime zest
⅓ cup confectioners' sugar for decoration
1 tablespoon lime juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
  • Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
  • In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
  • Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
  • To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 10.2 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 50.5 mg, Sugar 6.2 g

LIME-GLAZED CORNMEAL COOKIES



Lime-Glazed Cornmeal Cookies image

It might sound weird...but this cookie is really YUMMY! Once people try it, they love it! unless of course they are not Lime fans. :o) This cookie was inspired by a recipe I found in a Redbook Magazine.

Provided by Wendy Rusch @AmmaWendy

Categories     Cookies

Number Of Ingredients 13

1 cup(s) butter, softened
1/2 cup(s) sugar
1/2 cup(s) brown sugar
1 - egg
2 tablespoon(s) lime zest
1/4 cup(s) lime juice
2 cup(s) flour
1 cup(s) white corn meal
GLAZE:
2 cup(s) powdered sugar
1/4 cup(s) lime juice
2 - drop green food coloring, if desired
1 - drop yellow food coloring, if desired

Steps:

  • Cookies: Beat butter and sugars in a large bowl on medium speed until fluffy. Beat in egg, lime zest and juice. On low speed, beat in flour and corn meal.
  • On lightly floured waxed paper, using lightly floured hands, shape dough into a 13" long log. Roll up in waxed paper and chill dough 30 minutes. Remove and square off log until it has four flat sides. Wrap log in the waxed paper and freeze for 1 hour or until firm enough to slice.
  • Heat oven to 350. Line baking sheets with parchment paper. Cut log into 3/8" slices. Place them 1" apart on prepared sheets.
  • Bake 11 minutes (I had to bake 14 min) or until cookies begin to brown lightly. Cool completely.
  • Glaze: Whisk sugar and lime juice in a bowl until smooth. If glaze is too thick, thin it with drops of water until it's a spreadable consistency. Whisk in food coloring. Spread on cookies, immediately sprinkle with candy decorations. Let dry on racks until glaze hardens.

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Top Asked Questions

How do I make lime glaze cookies?
Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze. To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable.
How do you make lime and corn bread?
Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor. Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs.
How to make lime glazed shortbread?
Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes. Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm. Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl.
How do you make lime cake with an electric mixer?
With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined. Place dough on a 16-by-12-inch piece of parchment or wax paper.

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