• 90minutes
  • 39calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 stick (1/2 cup) butter, softened

  2. 1/2 cup granulated sugar

  3. Yolk from 1 large egg

  4. 21/2 tsp freshly grated lime peel

  5. 11/2 Tbsp lime juice

  6. 1 cup all-purpose flour

  7. 1/2 cup yellow cornmeal

  8. Icing

  9. 1 cup confectioners' sugar

  10. 2 tsp each lime juice and water

  11. Green and/or yellow liquid food color

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

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


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