Finalist: Lime coolers, Stacy McNabb, Richfield

Steve Rice

Stacy McNabb, finalist for our holiday cookie contest with a lime cookie and she sits in front of the first Nutcracker display at the Minneapolis downtown Macy's.

By Rick Nelson, Star Tribune

Last update: November 28, 2007 - 4:10 PM

'I grew up with a mom who did lots of holiday baking," said Stacy McNabb. "And I do the same."

That means at least a dozen varieties a year, always a mix of classics and newcomers. One day at the supermarket, she picked up a cooking magazine and a recipe caught her attention. Oddly enough, it wasn't Lime Coolers.

"It didn't wow me." But later, she became intrigued by the idea of a lime cookie, so she gave it a shot. Talk about a runaway hit. "If I put it on a tray, it's the one recipe that everyone wants," she said. "Every time."

There's plenty to this cookie's curb appeal: tart citrus, a festive green tint and a light bite. "I don't like those heavily chocolate, super-sweet cookies," McNabb said. "There are already so many of those. And it's a crumbly cookie, I like a sugar cookie that crumbles. And it doesn't have nuts, either; that can be an issue for some people."

Oh, and did she mention that they're a snap to make? "I come from a big family, the kind where you never make a single batch of anything," she said with a laugh. "And these double really well. They're so easy to make that it's almost embarrassing."

Lime coolers

Makes about 2 dozen.

Note: This recipe must be prepared in advance. "I usually try at least a couple new [cookie] recipes every year," wrote McNabb. "I found this recipe about eight years ago and from the first time I made the cookie, it was everybody's favorite. I think it is because it has an uncommon holiday flavor -- lime -- yet still contains the best ingredients -- sugar and butter."

For cookies:

• 1 c. (2 sticks) butter, at room temperature, plus extra for press

• 1/2 c. powdered sugar

• 1 3/4 c. flour

• 1/4 c. cornstarch

• 1 tbsp. finely grated lime zest

• 1/2 tsp. vanilla extract

• Granulated sugar for press

For lime glaze:

• 1/2 c. powdered sugar

• 2 to 3 tsp. finely grated lime zest

• 4 tsp. freshly squeezed lime juice

Directions

To make cookies: In a large bowl, using an electric mixer on medium-high speed, beat butter and powdered sugar until light and fluffy. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract and mix until well-blended. Cover with plastic wrap and refrigerate at least 1 hour.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Shape dough into 1-inch balls and place about 2 inches apart on prepared baking sheets.

Grease bottom of a large flat glass with butter, press into granulated sugar and gently press glass on dough until dough is about 1/4-inch thick. Repeat, pressing glass into sugar each time, until all cookies are flattened.

Bake 9 to 11 minutes, or until edges are light golden brown. Remove from oven and transfer cookies to a wire rack to cool completely.

To make lime glaze: In a small bowl, whisk together powdered sugar, lime zest and lime juice until a light glaze forms. Using a knife, spread glaze across cookies.