Lime Cornmeal Shortbread Recipes

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Steps:

• In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
• Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
• Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
• Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. Combine flour and cornmeal; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely. , Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.

Steps:

• In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
• Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
• Preheat oven to 300 degrees F.
• Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

Steps:

• Position oven rack in the center of oven; preheat to 300°; have a 9-inch fluted tart pan with a removable bottom at hand.
• Add the flour, cornmeal, cornstarch, and salt to the bowl of a food processor; pulse until blended.
• Add in the sugar and lime zest; process for a few seconds, until blended.
• Scatter the butter cubes over the flour mixture; pulse 6 or 7 times.
• Add in the vanilla extract; then process for 6 seconds, or until the crumbs are fine and powdery.
• Process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
• Press the crumbs evenly and firmly into the tart pan.
• Press the back of the tines of a fork all over the edges of the pan, and sprinkle the shortbread with the coarse sugar.
• Bake for 45-50 minutes, until it is just barely colored around the edges; don't let it brown.
• Place the pan on a wire rack; cool for 15 minutes.
• Remove the rim of the pan, and cut the round into 16 wedges while it is still very warm.
• Transfer the triangles to the wire rack and cool completely.

Steps:

• Make the crust:
• Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
• Combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2" up sides with your knuckles. Bake crust until golden, 18-20 minutes. Remove pan from oven and reduce oven temperature to 300°F.
• While crust is baking, whisk granulated sugar, lime zest, and remaining 3 Tbsp. flour in a large bowl until combined. Add eggs and yolk and whisk until smooth. Whisk in lime juice and pour mixture onto hot crust (it's easiest to do this with pan on oven rack) and bake until topping is set, 25-30 minutes. Transfer pan to a wire rack to cool.
• Make the blueberry glaze:
• Combine blueberries, granulated sugar, and 3 Tbsp. water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until blueberries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Purée blueberry mixture in a blender until smooth and strain through a fine-mesh sieve into a small bowl. Let glaze cool.
• Pour blueberry glaze over lime filling and spread to form an even, thin layer. Let cool completely, then chill until ready to serve. Lift bar out of pan using parchment overhang and cut into 24 squares.
• Do Ahead
• Bars can be stored in an airtight container and chilled for up to 3 days.

Steps:

• In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.