Giant Lime Sugar Cookies

2 cups all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 6 tablespoons butter, softened (no substitutes) 6 tablespoons vegetable shortening 1-1/2 cups sugar, divided 2 tablespoons light-colored corn syrup 1 large egg 1 teaspoon vanilla extract 3 tablespoons plus 1/2 teaspoon grated lime peel, divided (about 4 limes)

Whisk together flour, cornmeal, baking soda, cream of tartar, and salt in a large bowl. Set aside.Beat butter, shortening, and 1 cup sugar in a large mixer bowl on medium-high speed until light and creamy, 2 to 3 mins. Beat in corn syrup, then egg until combined. Beat in vanilla and 3 tablespoons lime peel, scraping side of bowl until blended. At low speed, beat in flour mixture just until combined. Cover and refrigerate dough 1 hr.Heat oven to 350 degree F. Mix together 2 tablespoons sugar and remaining 1/2 teaspoon lime peel in a small bowl until well combined. Set aside.Spread remaining 1/3 cup sugar on a plate. Line 2 cookie sheets with foil. Fill a 1/4-cup dry measuring cup with dough. Shape dough into a ball; then roll in sugar. Place on prepared cookie sheet. With bottom of a glass, gently press top of ball into a 2 1/2-inch circle. Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet. Bake cookies until edges begin to color, 12 to 15 mins. Cool cookies on pan 5 mins.Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks and cool completely.

Makes 12 cookies.

Nutrition facts per serving: cals: 285 total fat: 12.5g sat fat: 5.5g chol: 33mg sod: 270mg carb: 40g fiber: 1g protein: 3g

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