Forget de coconut, put the lime in de cornmeal
Read this article for free:
or
Already have an account? Log in here »
To continue reading, please subscribe:
Digital Subscription
One year of digital access for only $1.44 a week*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Billed as $5.77 plus GST every four weeks. After 52 weeks, price increases to the regular rate of $19.95 plus GST every four weeks. Offer available to new and qualified returning subscribers only. Cancel any time.
To continue reading, please subscribe:
Add Free Press access to your Brandon Sun subscription for only an additional
$1 for the first 4 weeks*
- Enjoy unlimited reading on winnipegfreepress.com
- Read the E-Edition, our digital replica newspaper
- Access News Break, our award-winning app
- Play interactive puzzles
*Your next Brandon Sun subscription payment will increase by $1.00 and you will be charged $17.95 plus GST for four weeks. After four weeks, your payment will increase to $24.95 plus GST every four weeks.
Read unlimited articles for free today:
or
Already have an account? Log in here »
Hey there, time traveller!
This article was published 10/12/2025 (312 days ago), so information in it may no longer be current.
Looking to add a little “zing” to your holiday cookie tray?
Terrie Leppky’s recipe for Lime-Glazed Cornmeal Cookies might just be the answer.
“It’s got a lot of lime — lime juice and zest — so it’s got tang and a bit of bite,” says Leppky, who has been making these charismatic cookies at the request of her lime-loving sister for more than 20 years.
The original recipe came from a Health Sciences Centre staff cookbook, to which Leppky has added an egg to help bind ingredients together.
These cookies are tender, slightly tropical and covered in an icing sugar glaze flecked with bright green lime zest.
Lime-Glazed Cornmeal Cookies
250 ml (1 cup) butter, softened
250 ml (1 cup) white sugar
20 ml (4 tsp) grated lime zest
10 ml (2 tsp) fresh lime juice
2.5 ml (1/2 tsp) almond extract
375 ml (1 1/2 cups) flour
250 ml (1 cup) cornmeal
1 egg
Glaze
810 ml (3 1/4 cups) icing sugar
120 ml (8 tbsp) fresh lime juice
12.5 ml (2 1/2 tsp) lime zest
Beat butter and sugar together in a large bowl. Mix in the egg, followed by lime juice, zest and almond extract. Mix in flour and cornmeal. Chill for an hour.
Place tablespoon-sized scoops of dough on an ungreased or parchment-lined baking sheet. Flatten the cookies using the bottom of a glass that’s been dipped in cornmeal to prevent sticking.
Preheat the oven to 350 F and bake for 11 to 13 minutes. Let cool.
Stir glaze ingredients together in a bowl and spoon over cooled cookies.
— Terrie Leppky
Homemade Holidays is an annual Free Press tradition featuring 12 festive desserts published over 12 days in December. Click here to find this year’s batch of reader-submitted recipes.
winnipegfreepress.com/evawasney
Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.
Every piece of reporting Eva produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press‘s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press’s history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Related Articles
Legumes a filling, cost-effective, tasty way to add protein to meals
