Giant Lime Sugar Cookies
alt.cookies.yum.yum.yum/Minnie (2002)
Recipe by:Denise

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 (no substitutes), softened
6 tablespoons cold vegetable shortening
1 1/2 cups sugar
2 tablespoons light 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 large bowl. Set aside.

Beat butter, shortening and 1-cup sugar in large mixing bowl on medium-high speed until light and creamy, 2 to 3 minutes. Beat in corn syrup and 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 hour.

Heat oven to 350 degrees. Line 2 cookie sheets with foil.

Combine 2 tablespoons sugar and remaining lime peel in small bowl until well combined. Set aside. Spread remaining 1/3 cup sugar on plate.

Fill 1/4-cup dry measuring cup with dough. Shape dough into ball. Roll in sugar. Place on prepared cookie sheet.

With bottom of glass, gently press top of ball into 2 1/2-inch circle.

Repeat with remaining dough and sugar, arranging 4 cookies on each cookie sheet.

Bake until edges begin to color, 12 to 15 minutes. Cool on pan 5 minutes.

Sprinkle warm cookies with lime-sugar mixture. Transfer to wire racks to cool completely. (Can be made ahead. Freeze in airtight container up to 1 month).