Lemon-Lime Cornbread Cookies

Lemon-Lime Cornbread Cookies!

Want cookies in a Jiffy? How about using a Jiffy Corn Muffin Mix to make some? 

What kind of cookies does a box of Jiffy mix make?
Glad you asked - Lemon-Lime Cornbread Cookies. Are you shaking your head, wondering what that might taste like? I thought the same thing, but the idea was there so I had to make them.

 I was so surprised at the outcome. 

Look at those mouth watering goodies. 

The original recipe called for limes, but since I had key limes, I used them instead. It gives these cookies a nice tartness. 

Recipe                                                                  Print

Lemon-Lime Cornbread Cookies

Ingredients:

½ cup (1 stick) unsalted butter, at room temperature

½ cup plus 1 cup confectioners’ sugar

1 large egg

1 Tablespoon each lemon and lime/key lime zest

2 boxes Jiffy cornbread mix

2 Teaspoons each lemon and lime/key lime juice, plus more if needed

Directions:

1. Heat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Using an electric mixer, beat together the butter and ½ cup sugar until light and fluffy, about 2 minutes.
2. Add the egg and beat until incorporated.
3. Add the zests and cornbread mix and beat until just combined.
4. Scoop tablespoons of dough into the prepared pans at least 3 inches apart.
5. Bake until flat and just set (the cookies should not brown) 8 to 10 minutes. (I cooked mine for 10 min)
6. Cool for 5 minutes on the baking sheets, then transfer to racks to cool completely. Repeat with the remaining dough.
7. Meanwhile, stir together the remaining 1 cup of powdered sugar and 2 tsp. Of each juice (if the icing is too thick, stir in more juice).
8. Drizzle the tops of the cookies with the glaze; let set.

Makes about 40 cookies.

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