Lime-Cornmeal Cookies

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

Yield:

Makes about 2 1/2 dozen

Recipe from

Recipe Time

Total: 10 Hours

Ingredients

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

Preparation

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.

Note:

Lanny P. Lancarte II,

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

January 2011