I'm back with another replay from last year's 25 Days of Christmas Cookies series. This time it's a take on short bread. Cornmeal keeps these cookies crisp. Lime juice and zest brighten this lightly sweet treat.
Cornmeal and Lime Short Bread Cookies
3/4 cup Earth Balance
2/3 cup powdered sugar
2 tbsp granulated sugar, divided
1 tbsp lime juice
1/2 tsp vanilla
1/8 tsp salt
1 1/4 cup white flour
3/4 cup cornmeal
zest of 2 limes, divided
additional white and/or green sugar for sprinkling
In the bowl of an electric mixer. Cream the Earth Balance, powdered sugar, and 1 tablespoon of the granulated sugar. Add lime juice, vanilla, and salt and beat until well combined. Beat in the flour, cornmeal and 3/4 of the zest until completely mixed and smooth. Wrap dough in waxed paper and chill for at least one hour.
While the dough is chilling, combine the remaining lime zest with the remaining 1 tablespoon of sugar in a small bowl. Use a spoon to mix it together well, using pressure on the back of the spoon, so the zest flavors the sugar well.
When you are ready to bake the cookies, preheat the oven to 350 degrees. Roll dough on a lightly floured surface until about 1/4 inch thick. Cut into desired shapes (we used a scalloped edge biscuit cutter). Place the cookies on a parchment lined cookie sheet and sprinkle lightly with lime zest/sugar mixture. Bake 8-10 minutes or until slightly brown on the edges. Transfer the cookies on a wire rack, and when completely cool, store in an airtight container.
This recipe makes about 34 two inch cookies.
**Recipe adapted from Better Homes and Gardens 100 Best Cookies Cornmeal and Lime Butter Cookies.