Cornmeal Lime Cookies
2 sticks of butter
1 c. sugar
1 large egg
4 tsp. lime zest
2 tsp. orange zest (I never use this, I just use 6 tsp of lime zest)
2 tsp. fresh squeezed lime juice
1/2 tsp. almond extract (you can use vanilla if it strikes your fancy)
1 1/2 c. all purpose flour
1 c. yellow cornmeal
Cream the butter. Then, add the sugar and mix well. Add the egg. Beat until well mixed. Add the zest, juice and extract. Mix but don't overbeat.
Add the flour and cornmeal. Mix. Cover with plastic wrap and chill for 1 hour. NOTE TO CHEATERS: Don't attempt to bake these without chilling. Don't you even think about it!
Use 1/2 oz. scoop (the Pampered Chef medium scoop is perfect....I'm just sayin'!) and scoop and form balls. Place onto ungreased cookie sheet (or Pampered Chef bar pan....hint, hint).
Use a flat bottom glass - dip in cornmeal and press the cookies flat.
Bake at 350 degrees for 14-16 minutes or until the edges are browned. Remove from oven and cool completely.
Meanwhile, prepare the glaze!
Sift 3 1/4 c. powdered sugar into a bowl. Stir in 8 Tbs. freshly squeezed lime juice. Add 2 1/2 tsp. fresh lime zest. Stir or whisk these together. Spoon ~ 1 Tbs. of glaze over each cookie. Let dry completely. Then desperately search for hiding spots to tuck these away so that you can actually enjoy one or two (or a dozen if you're trying to invite spring to your house).