Cornmeal Lime Sandwich Cookies Recipes

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE

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 COOKIES

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.

CORNMEAL COOKIES III

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.

CORNMEAL LIME SHORTBREAD FANS

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.)