Lime Cornmeal Cookies

Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Beat in yolk, lime peel and juice. On low speed, beat in flour and cornmeal.

On a lightly floured surface with lightly floured hands, roll dough into an 8-in.-long log. Wrap and freeze 1 hour or until firm enough to slice neatly.

Heat oven to 350°F. Cut log in 1⁄4-in.-thick slices. Cut each slice in half. Place 2 in. apart on ungreased cookie sheet(s).

Bake 12 minutes or until edges of cookies begin to brown lightly. Cool on sheet 1 minute before removing to wire racks to cool completely.

Icing: Whisk sugar, juice and water in bowl until smooth. Whisk in a tiny amount (less than 1 drop) food color until lightly tinted. Scrape into a small ziptop plastic bag, snip tip off 1 corner and drizzle icing over cookies. Let dry.

Planning Tip: Store in airtight container with wax paper between layers at room temperature up to 1 week or freeze up to 2 months.