Want to add something new to your bake-sale favorites? My cornmeal cookies feature a tart lime glaze that really stands out!
—WENDY RUSCH CAMERON, WI
PREP: 45 MIN. + FREEZING • BAKE: 15 MIN./BATCH • MAKES: 8 DOZEN
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 peel
2 cups all-purpose flour
1 cup yellow cornmeal
GLAZE
2 cups confectioners’ sugar
3 tablespoons lime juice
Holiday sprinkles
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and peel. Combine flour and cornmeal; gradually add to creamed mixture and mix well.
2. 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.
3. Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely.
4. Combine confectioners’ sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.