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Cornmeal-lime cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • cornmeal
  • limes
  • confectioner's sugar
  • all-purpose flour
  • butter

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Notes about this recipe

  • stockholm28 on February 01, 2019

    I found these cookies interesting (in a good way). They have a very different texture (a little like a crumbly scone). The lime glaze is a must.

  • Melanie on April 05, 2014

    These were great - cakey textured biscuits with a hit of lime. I made smaller biscuits (regular sized) and ended up with about 30. They were ready after 10-15 minutes in the oven.

  • annapanna on February 17, 2013

    Lovely cookies. I agree, the glaze is too much, I used little over half of it. The baking time indicated was way too long, our cookies were done after 17 minutes. I don't think they were much smaller than what the author suggested, so I would suggest to start checking on them early.

  • eselque on September 09, 2012

    Following the recipe, the amount of glaze is huge. Next time I'll halve the recipe.

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