Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

These cookies are delicate and crispy, like biting into a crunchy slice of sweet cornbread. You can add vanilla instead of the rum. I just did that to compliment the shredded coconut, and it worked like a charm.

Recipe Summary

prep:
15 mins
cook:
8 mins
additional:
12 mins
total:
35 mins
Servings:
48
Yield:
4 dozen cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.

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  • Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.

  • Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

Nutrition Facts

95 calories; protein 0.9g; carbohydrates 11.2g; fat 5.2g; cholesterol 16.6mg; sodium 76.6mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
09/21/2011
This recipe is outstanding! My wife & kids loved these cookies and I'll make this one again soon. I thought the lime might be overpowering but it was good. Read More
(4)

Most helpful critical review

Rating: 1 stars
01/04/2010
These cookies were not a favorite but I'm sure they just meet a required taste. Thanks anyways! Read More
(2)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/26/2010
I love these cookies! Not quite the same consistency as the normal cookie but still I am happy with it. I doubled the rum (hehe) and it gives it a little bite of a corn bread texture. I made it for our Mother's Day brunch & everyone loved them. Read More
(4)
Rating: 5 stars
09/21/2011
This recipe is outstanding! My wife & kids loved these cookies and I'll make this one again soon. I thought the lime might be overpowering but it was good. Read More
(4)
Rating: 1 stars
01/04/2010
These cookies were not a favorite but I'm sure they just meet a required taste. Thanks anyways! Read More
(2)
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Rating: 4 stars
08/14/2014
I didn't have the super fine cornmeal so I used the Albers that I had on hand. Still delish still light and wholesome but admittedly a bit gritty at the end...we were ok with that and ate 'em happily. The butter content is what makes these amazing. I used unsweetened coconut shredded real small I think chunkier would have been more interesting and it could have stood the mini amount of sugar that comes with sweetened coconut. I will make these again they are unique and satisfying. Read More