Total Time
15mins
Prep 0 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Cream butter and sugar 3-4 minutes.
  2. Add egg and beat until JUST combined.
  3. Add zests, lime juice and extract.
  4. Add flour and cornmeal and mix until well blended.
  5. Cover with waxed paper or plastic wrap.
  6. Form into a disc (why? Beats me) and chill, at least, 1 hour.
  7. Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
  8. 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.
  9. Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
  10. When cookies cool pour lime glaze (mix ingredients together) over them.
  11. Let glaze set.
  12. Devour.
Most Helpful

I betcha the "form into a disk" part is for quicker and more uniform chilling, as compared to a ball, for example.

5 5

I was about to post this recipe and found it already on Zaar. I found it on Martha Stewart's show and make them quite frequently, particularly in the summer. They are extremely refreshing and melt in your mouth. My recipe makes about 3 dozen.