LIMEY! These are cookies are GOOD!

And these good cookies are LIMEY too!

I warned you I was gonna try these and yummmmmmmmmmmmmm!

K-man who loves anything lemon or lime, LOVES these. If you a lover of things TART and buttery (like the lemon squares) then give these beauties a TRY!

Lime Glazed Cornmeal Cookies
adapted from marthastewart.com

1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
4 teaspoons freshly grated lime zest
2 tablespoons freshly squeezed lime juice
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup yellow cornmeal, plus more for coating glass

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add zest, lime juice, and vanilla.
2. With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a log, wrap, and chill until firm, about 1 hour.
3. Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Roughly slice from chilled cookie log 1/4 inch slices. Dip bottom of a medium drinking glass into cornmeal. Smooth slices slightly with the bottom of glass until dough is about 1/4 inch thick.
4. Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.

Lime Glaze

1-1/2 cups confectioners sugar
4 tablespoons fresh lime juice
2 teaspoons freshly grated lime zest

Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. Use glaze immediately.....

Cookies placed a wire rack on top of a piece of parchment paper. Spoon the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

If you are a Key Lime Pie Lover with a buttery crust....print out this recipe. Yes, now!

Cook's Notes:

• The original recipe said 6 limes for this recipe including glaze. 4 limes made more than enough than I needed. I omitted the orange zest from the original recipe for I wanted it to be LIME, not anything else conflicting with its flavor.
  
• I halved the recipe for the lime glaze and you see how much I put on. This was PLENTY. Making the full recipe would have been wasted dripped down off the cooling rack.
  

Enjoy!