Lime Meltaways from ''The Martha Stewart Show''

460 Ratings
  • 5 90
  • 4 136
  • 3 147
  • 2 68
  • 1 19

The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."

Martha Stewart Living, December/January 1998/1999, Martha Stewart Living, July/August 2000, Martha Stewart Living Special Issues, 2005, Martha Stewart's Cookies, 10th Anniversary Cookbook; Martha Stewart Living Cookbook, The Martha Stewart Show, March 2008, The Martha Stewart Show, Episode 3089

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Directions

  • Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

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  • Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

  • Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

  • Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

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Reviews (163)

460 Ratings
  • 5 90
  • 4 136
  • 3 147
  • 2 68
  • 1 19
Martha Stewart Member
11/23/2020
Meh... The lime flavor is lovely and hits you after you've chewed for a bit. For me, this is not a "meltaway" cookie, and it seems to be missing something which I can't identify. Maybe I needed to beat it a little longer after adding flour mixture? Maybe add lemon flavor as well? Maybe less vanilla? (It seems like a lot.) Maybe add rum extract? I'm not sure! As is, I wouldn't make them again.
Martha Stewart Member
01/26/2019
A simple elegant cookie, made with simple ingredients, delivering a fresh, flavorful punch. My family loves these cookies as do others when I make them for gatherings. They are beautiful, easy to make, a great go-to if you have a sweet tooth and need an immediate fix. I love these cookies, I just can't say enough about them. I make them twice a month, a double recipe each time for my family of 6. You can freeze what you don't use immediately and when I prepare the dough, I quickly chill them in the freezer for 20 minutes before baking
Martha Stewart Member
04/16/2018
Best cookies ever!
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Martha Stewart Member
08/04/2017
the print que for Lime meltaway cookies will not work It will not list the ingredients.
Martha Stewart Member
07/01/2017
Absolutely a treasured recipe for years! I found that using the paddle attachment rather than the whisk produced better incorporation. Also, I made a note to use the LENGTH of the roll (approx. 8-1/2 inches) was more convenient than measuring the diameter. Posts that said adding additional ingredients produced good results don't effectively provide a review of the original recipe, which, I find, is perfect!
Martha Stewart Member
06/03/2016
Made these cookies! Pretty good but have a few suggestions. Check out my blog, Untrodden Roots, to see what I did! Go to untroddenroots.com
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Martha Stewart Member
03/18/2015
no matter what, I HAVE to make these for my cookie selections every Christmas! They are, by far, the one cookie everyone loves. Similar to a famous potato chip, you can't eat just one. I make my dough one day, refrigerate in the parchment and put in jumbo locking storage bags to refrigerate. The next day I bake them all. I usually make up to 6 recipes from post Thanksgiving until New Years Eve!
Martha Stewart Member
05/28/2013
Delicious, even on the first try! Literally melt in your mouth. However, make sure to bake them fully or else the cookies will break into pieces when you're coating them with the powdered sugar in the ziplock bag!
Martha Stewart Member
05/26/2013
I've made these several times over the years and they are fabulous! I almost always use key limes instead of regular limes because I love that flavor. I have also substituted Meyer Lemons and its amazing as well! I'll bet grapefruit would be good... I'll have to try that next time!
Martha Stewart Member
03/30/2013
I've made these every Easter since I got the Martha Stewart Cookies book. I've always doubled and put the dough in a log like directed. However this year, I put the dough in the fridge for 40 minutes, rolled it out and cut it with a 1.5' round cookie cutter. These are the shaped lime melt-a-ways I've ever made. I don't adjust ingredients at all other than I don't measure the lime zest - I probably use more than 2 t.
Martha Stewart Member
12/21/2012
I doubled this recipe and added flake coconut and coconut extract and double the salt. Results... Margarita Meltaways. I haven't baked them yet, I'll let you know.
Martha Stewart Member
07/16/2012
I absolutely love this recipe! Next time I will double them, they're going to disappear quickly, I'm sure. Perfect for the heat wave we've been experiencing this summer. Lovely size, lovely texture, lovely taste. They appeal to adults as well as kids. Highly recommend!
Martha Stewart Member
07/16/2012
I absolutely love this recipe! Next time I will double them, they're going to disappear quickly, I'm sure. Perfect for the heat wave we've been experiencing this summer. Lovely size, lovely texture, lovely taste. They appeal to adults as well as kids. Highly recommend!
Martha Stewart Member
06/30/2012
This looks easy, fun and yummy. I like a light cookie for summer sometimes and this fits the bill nicely.
Martha Stewart Member
05/08/2012
These are the best meltaway cookies I've ever had! But did you all really put a Tablespoon of vanilla in them? I figured it was a typo so I put in 1 teaspoon. Also, I waited until they were cool before coating with powdered sugar. I like someone's idea of adding sour cream - I'll try that the next time. This recipe is a keeper!
Martha Stewart Member
12/30/2011
Excellent cookies. They taste much better after they've sat for 1-2 weeks or so in sealed container. The lime flavor in the cookies permeates the powdered sugar over time. When they're first made, you don't taste the lime as well as you do later. I've tried adding zest to the sugar coating, but time works better.
Martha Stewart Member
12/04/2011
I read most of the comments and wow there are a lot of them. One asked about a replacement for cornstarch and yes there is. I use powdered Tapioca to replace cornstarch. It does not have that cornstarchy taste to it. You can find it in health food stores or order it online.
Martha Stewart Member
07/27/2011
Very good!! Slight lime taste, next time I will use more zest.
Martha Stewart Member
05/28/2011
These are delicious...however....anyone who makes this should know that the diameter of the dough logs needs to be 2"--21/4" and NOT 1 1/4" as indicated. I made these according to the instructions with the 1.25" diameter logs and got 72 VERY tiny cookies!
Martha Stewart Member
01/12/2011
Taste was okay. Did not get 10 dozen cookies though. It was missing something. I will try adding sour cream as someone suggested above.
Martha Stewart Member
12/20/2010
I only make these cookies at holiday time. My family looks forward to them every year. Delicious!
Martha Stewart Member
08/30/2010
I love these cookies easy and quick, very tasty. But i don't know what i did wrong, only got four dozen instead of ten
Martha Stewart Member
08/19/2010
Would you use pastry flour instead of all purpose flour?
Martha Stewart Member
08/19/2010
Would you use pastry flour instead of all purpose flour?
Martha Stewart Member
08/19/2010
Would you use pastry flour instead of all purpose flour?
Martha Stewart Member
05/09/2010
I love the recipes. I live in Florida and wanted a gift for some visiting friends. This fit the bill perfectly. They were a big hit. I would add more lime and lime zest next time. I will definitely make this recipe again.
Martha Stewart Member
05/04/2010
I love these cookies with extra lime zest and just a touch of fresh, chopped basil. Sounds strange but it goes very well if you use just enough basil to add an herb-infused kick.
Martha Stewart Member
04/15/2010
Everybody loved this cookie! I added 2 tbls of sour cream to make the cookie tender and it came out perfect. One of the kids crumbled some over vanilla ice cream . . . perfect :))
Martha Stewart Member
04/15/2010
Everybody loved this cookie! I added 2 tbls of sour cream to make the cookie tender and it came out perfect. One of the kids crumbled some over vanilla ice cream . . . perfect :))
Martha Stewart Member
12/13/2009
This is one of the best cookie recipes I have. LOVE them! Substituting lemon for lime is also amazing! Cut thick slices and make our log small. The bigger cookies tend to fall apart.
Martha Stewart Member
04/08/2009
This is a very nice Easter/Spring cookie. I have made them several times and people really like them.
Martha Stewart Member
01/08/2009
Excellent recipe, easy to make and great taste. I did add more lime zest then called for to make them pop with flavor.
Martha Stewart Member
12/30/2008
Delicious cookies, easy recipe. A family favorite!
Martha Stewart Member
12/21/2008
You could try rolling out, but I would roll between parchment paper....do not add any flour they are dry enough as it is. You would probably have to roll out 1/4 inch thick at least, if not more, so that they dont break when you pick them up. I made the dough last weekend and put it in the freezer. took them out on Friday and baked them on Saturday....no problem.
Martha Stewart Member
12/20/2008
Could these be rolled out and cut into shapes with a cookie cutter? Anyone tried it?
Martha Stewart Member
12/19/2008
Second time I bake these and I definitely do not get 10 dozen cookies. I get 5 dozen.....60 1/4 inch thick by 1 1/4 inch in diameter rounds. They are good. Wish it made 10 dozen!!!!
Martha Stewart Member
12/17/2008
I made these for the first time yesterday. Rolling the dough was tricky, but I managed to get the right size, but not perfectly circular. If you cut the cookie too thin, they will become too brown and not so tasty. I cheated by putting one roll in the freezer for 30 minutes. They did not bake as well as the refridgerated roll. My hubby took them to his office today and said they were gone by noon. HUGE HIT!! Everyone wants the recipie!! Thanks, Martha!!
Martha Stewart Member
12/15/2008
Does anyone dip/cover/drizzle this cookie with chocolate or white chocolate? or mix some nuts into the cookie? If so, I would like to know how it turned out. I made with Key lime instead of lime, turns out great but would love to give a twist
Martha Stewart Member
12/13/2008
"excuse"
Martha Stewart Member
12/13/2008
REMEMBER BITE SIZE...BITE SIZE....BITE SIZE!!!! You will still have some crumblers when you sugar them, but that's when you have an excus to eat it and keep going. Ciao and enjoy.
Martha Stewart Member
12/13/2008
They are light and pillowy w/ hint of sweet lime. Don't roll out too large, u should be able to pop these in your mouth or you will have problems with them falling apart. They are not meant 2 be eaten with more than 1 bite! Don't slice 2 thin or thick. I think this is why some people gave negative reviews; they expect them to have the same texture as the average cookie. You will luv..trust me!!!
Martha Stewart Member
12/13/2008
IGNORE ALL NEGATIVE VIEWS! These are one of the best cookies that ever graced my palette. They are light
Martha Stewart Member
12/12/2008
I followed the directions, but in step one, I had about 1/4 c. of liquid that would not mix in w/the butter! I just drained it off
Martha Stewart Member
12/11/2008
I absolutely LOVE this recipe. It's wonderful to get me thinking of home (FL). It makes me think of summer and key lime pie. It's easy and very fun to make.
Martha Stewart Member
12/11/2008
I've been making these for several years. Love the citrus flavor. I've made them with lemon, also yummy! You can make the dough in advance and then bake at your convenience. I make these every Christmas and during the year too. Several friends have received the recipe from me. I do gently toss them in a bag with the powdered sugar, works great.
Martha Stewart Member
12/08/2008
These are wonderful. I made a batch last night and I think there are only about three left, they're so small and light that I just kept picking at them. I made them exactly as per the recipe but I like the idea below of sprinkling on the sugar rather than tossing the cookies in a bag. I did have a few break in there (nothing to do but eat them, right?!) so I'll try without the bag next time.
Martha Stewart Member
12/04/2008
I have made this delicious cookie for several years, making them during the year, because they are so good. They are similar toi the lime cookies that you can buy in the Savannah and Charleston SC area, and you get few cookies for a steep price in the specialty stores. Try them if you love a tart, tasty cookie. I have stored them in the fridge for several weeks before baking. A perfect wedding cookie. too.
Martha Stewart Member
11/23/2008
I followed this recipe to the teeth and they turned out fabulous. The only thing that I didn't do was tossing the cookies inside the bag. I just sprinkled the sugar generously on top of the racks both sides. Excellent!!
Martha Stewart Member
11/19/2008
I cut the recipe in half and ended up with about 4-5 dozen. The cookies are pretty small (only about 1 1/4" across), so the 10 dozen yield is probably correct for the full batch.
Martha Stewart Member
11/19/2008
a question about yield -- this very same recipe elsewhere on the site says it will make about 10 dozen. 3 dozen sounds high to me. For those who tried this, how many did you get?
Martha Stewart Member
11/12/2008
These cookies were so easy, I only chilled the dough for 30 minutes, as I needed to take them somewhere - they were fabulous - great recipe, and quick - I used the corn starch, and didn't have any problems.
Martha Stewart Member
10/12/2008
I am allergic to corn also and I always use the substitute that is in my betty crocker cook book it is whatever measurement for corn starch you double with flour. It works very well and I have never had anything not turn out.
Martha Stewart Member
10/01/2008
DownToEarth, I would like to talk about your different gluten-free solutions for flour. Just found out I'm gluten-intolerent and starting to experiment with different things, so would appreciate any post experiment comments you have. Thanks
Martha Stewart Member
09/24/2008
I made these in a **GLUTEN FREE** variety. Instead of all purpose flour I used: 1/4 cup almond meal (Trader Joe's), 1/2 cup Rice Flour, 1/2 cup garbonzo bean flour, and 1/2 cup plus 2 tablespoons Buckwheat flour (Bob's Red Mill) = 1 3/4 cups flour. I don't think the specific gluten free flours matter, I just prefer to use a variety and get a lot of protein. I added 1 teaspoon of xanthan gum, to make up for the loss of gluten's elasticity. Pretty yummy!
Martha Stewart Member
09/08/2008
im fr australia and i used cornflour and they turned out fine. need to know how long can the logs be kept for use another time?
Martha Stewart Member
09/03/2008
My family loved them, Easy and delicious. I would definately make again. Meltaway is a good name for them. I was limited on time so I put the long in the freezer for 30 minutes. Although the cookies are delicate they held up very well when in the bag. Also, I decided to make this at last minute, I used juice and did not put in zest because I didn't have a lime. I think next time I would like to try it with pistachios. ***** I give them a 5 star! Be sure to watch the video for tips.
Martha Stewart Member
08/30/2008
Doesn't make 3 dozen - more like a little over 2 dozen - I made the cookies a bit thicker so they wouldn't crumble, set my oven down to 325 and cooked them for the 13 minutes - no eggs in this recipe - so I like to leave the cookies a bit undercooked so they hold together and don't get too dry. I also rolled them one by one in a bowl of powdered sugar instead of shaking in a bag (they crumble). Regardless they are tasty!!
Martha Stewart Member
08/28/2008
Hi Wanda (and anyone else who was confused by this like I was originally!). Martha didn't make a mistake and the recipe is also correct! There is 1 cup of sugar used in the entire recipe but only 1/3 cup is added to the butter while the remainder is used to coat the cookies after they are cooked. Some folks were adding all the sugar at the beginning which might explain the larger rolls or the crumbling!
Martha Stewart Member
08/28/2008
To wandahagood: 1/3 cup sugar goes into the dough. The other 2/3 cup is for coating the cookies once they are baked.
Martha Stewart Member
08/28/2008
In response to the amount of confectioners' sugar; you use 1/3 cup in the dough and the remaining 2/3 cup you put in a resealable plastic bag to toss the cookies in while they are still warm from the oven.
Martha Stewart Member
08/28/2008
wandagood-the recipe calls for 1/3 in the actual cookie and the rest is used for the powder sugar coating after it's baked.
Martha Stewart Member
08/28/2008
The recipe calls for 1 cup of confectioners' sugar...and on the show, Martha used 1/3 cup of confectioners' sugar. Which is it?
Martha Stewart Member
08/23/2008
I made these cookies exact to recipe. They were great. Terrific lime flavor and I would def. make again. Lots of nice compliments, doesn't hurt either.
Martha Stewart Member
08/18/2008
I made these cookies for a girls weekend up the lake, everyone was impressed. Easy to make, great texture, not to sweet, and a wonderful fresh lime flavor. I will surely make them again.
Martha Stewart Member
08/13/2008
I used a ruler to measure exact. came up w/2xs as many cookies. burned on the bottom, while the top still looked raw. Not fair for me to comment on taste, I will make bigger, then decide. I too, was looking for "cooler" cookies that were bought years ago came up w/idea to try and insert chopped starburst lemon candy pieces.
Martha Stewart Member
08/04/2008
I know that in this recipe, it is said to rotate sheets halfway through the cooking time. But what about recipes that only say "rotate halfway through"? Is it the sheets or the cookies I have to rotate? I would appreciate anyone telling me this. Thank you!
Martha Stewart Member
08/02/2008
Just finished baking them---they are oh so good. Incredible texture. I didn't have a lime so I used 1 fresh lemon. Super easy too!
Martha Stewart Member
08/01/2008
These are a great summer cookie, the lime is a nice surprise. My daughter has already made them twice.
Martha Stewart Member
07/28/2008
I haven't yet made these cookies, but wanted to comment that potato starch can be substituted for cornstarch in most recipes. My husband is allergic to corn, so I use potato starch in most recipes that call for cornstarch. The only time it hasn't worked was in a chocolate cream pie -- Martha's, incidentally. The potato starch never sets in that application and you wind up with a watery pie after refrigeration.
Martha Stewart Member
07/28/2008
I LOVE these cookies ... I made the mistake of not letting them cool enough before putting them in the powered sugar and they were pasty ... but still tasted GREAT! I'll wait longer next time. Thanks!
Martha Stewart Member
07/27/2008
Also, angmartino: these cookies get their really nice, crumbly consistency from the corn flour. You could try rice or potato flour (1:1 ratio) but it probably won't be exactly the same...
Martha Stewart Member
07/27/2008
3/4 cup of butter is 6 oz. or 170 grams, ZAI.
Martha Stewart Member
07/27/2008
whole post did not show! Question was what can I use in place of cornstarch!
Martha Stewart Member
07/27/2008
I am allergic to corn
Martha Stewart Member
07/27/2008
ZAI: 3/4C = 177.44 ML
Martha Stewart Member
07/27/2008
helo! i,m zai from malaysia .i not sure about butter 3/4 cup ,cant you help me weigh butter in kilogram.at malaysia sale in block about 350 grm
Martha Stewart Member
07/26/2008
I made these w/smaller key limes, so I used about 5. They were wonderful, such a treat! I hope this comment is okay w/the "Comment Police"!
Martha Stewart Member
07/26/2008
Sorry, finally getting around to making a comment. I made these at Christmas to give away as gifts. Everyone loved them. They are so pretty with the flecks of green from the lime zest and the lime taste is wonderful. I am just reading other comments and will have to try the zest of 3 limes instead of 2. Thanks Martha!
Martha Stewart Member
07/26/2008
Hello ... you just wasted a whole bunch of my time .... Penny's "comment" was exactly that - a COMMENT. But thank you for your input which didn't benefit anyone.
Martha Stewart Member
07/26/2008
PET PEEVE: WHEN PEOPLE WRITE IN AND MAKE COMMENTS SUCH AS; "THIS RECIPIE SOUNDS GOOD, I THINK I'LL TRY IT !!!!!!!!!! WHY WASTE OUR TIME READING A RESPONSE SUCH AS THAT. GGGGGGGRRRRRRRRRRRRRR
Martha Stewart Member
07/26/2008
This sounds really good, going to have to try it!
Martha Stewart Member
07/22/2008
this was a nice easy recipe, and my family loved them
Martha Stewart Member
06/19/2008
I added about 1/2 c. of flaked coconut and 1 tsp. coconut extract for an added twist... Also, I used raw sugar which I think adds a richer, chewier flavor. They are excellent!
Martha Stewart Member
06/05/2008
Everyone who tried these cookies LOVED them! I made the dough, rolled it into a log, and refrigerated for more than a month before I baked them. One of my favorite cookie recipes now! Delicious!
Martha Stewart Member
05/09/2008
Loved these, so different. I used 3 limes instead of 2 and the lime flavor was great. A tart tang to the cookie. Can't wait to serve them mother's day! The paper toel idea was great, I'm not a baker and these were easy and fun.
Martha Stewart Member
04/21/2008
I made these today (using orange zest/juice) and they are fantastic! The only thing is, I followed the directions to the letter and ended up with about 6 dozen half-dollar sized cookies. Next time I will make the logs bigger than 1 1/4 inch diameter.
Martha Stewart Member
04/16/2008
The real secret to these cookies is to have your butter at room temperature. Otherwise it all crumbles away and won't shape correclty. I agree completely that using top quality ingredients is critical to this recipe. You will taste it if you use imiattion vanilla and margarine! Ick. But using the best quality butter, the best vanilla (and in my small town that means I buy it via mail order), and use fresh limes will give you a fabulous cookie. Sherry
Martha Stewart Member
04/16/2008
I think that anyone who finds these cookies 'not limey tasting' or 'as good as expected' may want to try again with another brand of ingredients. I made them as part of a gift for Easter and everyone commented on how good they were and those with any baking skills have requested the recipe. Somethimes it is shocking and costly to find out the taste and texture differences between butters, vanillas and even limes. Honestly these cookies are on my top 10 list.
Martha Stewart Member
04/13/2008
There is no substitute fore Corn Starch. You might ask at your market for someone to help to find it in the baking aisle. It is a very common baking ingredient. This was a light, and delicious cookie. Well worth the effort.
Martha Stewart Member
04/08/2008
These were good, but not quite as good as expected. I was hoping for a really great lime flavor. The baking has to be exact or you will end up with alot of crumbled cookies. It is easier to dust the cookies with a powdered sugar duster, then turn them over and dust again with the powdered sugar. That way they are less likely to break apart. I won't make these again since they were not as satisfying as expected, but maybe using orange zest/juice as one suggested would be better.
Martha Stewart Member
04/06/2008
These cookies are quite addicting. Do cut them thicker than 1/4" and maybe not bake as long. If they get brown, they are too dry. The cookies remind me of a shortbread. Very light, but a bit dense. I had lime juice, but not the lime rind and they came out fine - although the lime taste was mild. This time, I bought limes and will try again. The video suggests cooling/freezing in a paper towel core(cardboard) . Good idea to keep the dough from getting a flat side.
Martha Stewart Member
04/03/2008
Where did I go wrong?!! After baking them they were so crumbly they fell apart when I removed them to the cooling racks. And forget trying to toss them in powdered sugar! I followed the directions exactly, kept them in the 'fridge for a couple of hours, sliced them 1/4 inch, etc. Tasted great, but had to eat them from a bowl with a spoon. Did I whip my butter too much, need more powdered sugar, or add an egg as a binder? Anyone else out there have this problem?
Martha Stewart Member
03/31/2008
These cookies are delicious. My mother has been making these cookies for years. I love limes and it is nice to have a cookie recipe that incorporates their bright flavor. The cookies are light and literally melt away in your mouth.
Martha Stewart Member
03/30/2008
I made these cookies for Easter and then my future sister-in-law's bridal shower and every one loved them. They remind me of a lime shortbread cookie. This might be my new favorite cookie.
Martha Stewart Member
03/30/2008
I didn't care for the lime flavor because I'm not a big fan of limes. I made another batch using oranges. That was really good! The lime cookies though were fun to eat with Captain N Cokes though.
Martha Stewart Member
03/28/2008
I was hoping that these would taste like a cookie that Nabisco used to make called "Coolers" . These were not nearly as good or as limey tasting.
Martha Stewart Member
03/26/2008
Very disappointed with recipe. Looked great on TV and they were easy to make but too thin and delicate for sugaring. I ended up dusting with the powdered sugar instead of shaking in bag. Tasted good and melted away with great lime taste. Threw this recipe away. For the time it takes, I can make better cookies.
Martha Stewart Member
03/23/2008
I have the cookie book and I LOVE it! The I made these cookies and they turned out perfectly. Even my sister's mother-in-law asked for the recipe and she bakes a lot of cookies. They were a big hit. Just be careful at the start - add 1/3 c. powdered sugar to the butter. I added the entire cup and had to triple the recipe (not such a bad thing).
Martha Stewart Member
03/22/2008
I just bought Martha's cookie book and was so disappointed. If you have the Holiday Cookie magazine from 2006 don't buy the book. I pretty much waisted $25.00
Martha Stewart Member
03/19/2008
Hi DaniL Sometimes corn flour is confused with finely ground corn meal. If your 'corn flour' is white and not yellow like corn meal, it should be the same item. Only other way I can think of to describe our Canadian cornstarch which should be the same as the U.S. is that it almost feels like a fine talc.
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