The recipe: Lime Coolers

Why you should bake: Because it’s a sure-fire hit. "If I put it on a tray, it's the one recipe that everyone wants," said baker Stacy McNabb. "Every time."

Degree of difficulty: So easy. “They’re so easy to make that it’s almost embarrassing,” said McNabb.

What we didn’t tell you: That the amount of cornstarch is correct; you’ll need a quarter-cup. It’s one of the secrets behind the cookie’s appealingly crumbly texture.

Fun fact: Never thought of lime as a holiday ingredient? Think again. "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."
 

LIME COOLERS

Makes about 2 dozen cookies.

Note: This dough must be prepared in advance. This 2007 finalist is from Stacy McNabb of Richfield.


For cookies:
1 c. (2 sticks) butter, at room temperature, plus extra for press
½ c. powdered sugar
1¾ c. flour
¼ c. cornstarch
1 tbsp. finely grated lime zest
½ tsp. vanilla extract
Granulated sugar for press
For lime glaze:
½ c. powdered sugar
2 to 3 tsp. finely grated lime zest
4 tsp. freshly squeezed lime juice

Directions

To prepare cookies: In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add powdered sugar and beat until light and fluffy, about 2 minutes. Reduce speed to low and add flour, cornstarch, lime zest and vanilla extract, and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour.

When ready to bake, preheat oven to 350 degrees and 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 until edges are light golden brown, 9 to 11 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare 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.