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Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different flavor, lemons may be substituted for the limes.

Source: Martha Stewart Living, March 1999



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How would you rate this recipe?
  • fla0ranges
    12 JUL, 2009
    Yes, you have to click 'Lime Glaze' to get to the glaze recipe.
    • snookyruspoli
      11 DEC, 2018
      The recipe for glaze is the last item on ingredients list. Click that for recipe.
  • doahdo
    11 JUL, 2009
    Did I miss something ~ how do you make lime glaze?
  • withmetta
    30 DEC, 2007
    It is labor intensive, but with the ability to freeze a log, it saves time later on when you want to make a quick batch of delicate and delicious cookies different from the premade store-bought varieties. Thin and a little crumbly, the tangy lime balances the buttery-sweetness of the cookie. This delightful cookie is relatively "light" (allthough realizing that it calls for 2 stick of butter), and I am unable to eat just 2 or 3 of them in one sitting.
  • molleconnell
    23 DEC, 2007
    Somewhat labor intensive, but a very yummy and impressive cookie. I made the lime glaze somewhat thicker to have more of an icing effect, and the cookies turned out beautifully. In comparison to the lime meltaway recipe, this cookie seems to be more reliable and flavorful.

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