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.

Martha Stewart Living, March 1999, Martha Stewart Living Television, Christmas Vol. 5 2001, Martha Stewart Living, February 1999


Recipe Summary

Makes about 2 dozen


Ingredient Checklist


Instructions Checklist
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.

  • With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.

  • Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.

  • Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.

  • Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.


Reviews (4)

35 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 7
  • 2 star values: 9
  • 1 star values: 2
Rating: Unrated
Yes, you have to click 'Lime Glaze' to get to the glaze recipe.
Rating: Unrated
Did I miss something ~ how do you make lime glaze?
Rating: Unrated
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.
Rating: Unrated
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.