Giant Lime Sugar Cookies

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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes