Lime-Cornmeal Cookies

Don't skip the chill time after mixing or the dough will be too soft to shape into a log.


Makes about 2 1/2 dozen
Total time: 10 Hours

Recipe from

Southern Living

Recipe Time

Total: 10 Hours


1 1/4 cups all-purpose flour
1/2 cup plain yellow cornmeal
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1 tablespoon lime zest
1 tablespoon fresh lime juice
1/2 teaspoon vanilla extract
Wax paper


1. Combine flour and cornmeal. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add egg and next 3 ingredients, beating until blended. Gradually add flour mixture, beating just until blended after each addition. Cover and chill dough 1 hour.

2. Shape dough into a 12-inch log using wax paper. Wrap tightly in plastic wrap, and chill 8 hours.

3. Preheat oven to 375°. Cut log into 1/4-inch-thick slices. Place 1 inch apart on ungreased baking sheets. Bake 12 minutes or until set. Transfer to wire racks; cool completely (about 15 minutes).

Try This Twist!

Chocolate-Orange Cornmeal Cookies: Substitute orange zest and fresh orange juice for lime zest and juice. Drizzle 1/4 cup melted semisweet chocolate morsels over cooled cookies.

Lanny P. Lancarte II,

Lanny's Alta Cocina Mexicana, Fort Worth, Texas,

Southern Living

January 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note