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1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes.
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2
Add the egg, and beat just until blended.
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3
Beat in zests, juice, and almond extract.
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4
On low speed, add the flour and cornmeal, and beat until well combined.
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5
Remove dough to a piece of plastic wrap.
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6
Wrap, and chill until firm, about 1 hour.
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7
Heat the oven to 350 degrees F.
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8
Line 2 baking sheets with silpats (French nonstick baking mats) or parchment paper.
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9
Using a 1 1/4-inch ice cream scoop, form balls of dough about 3 inches apart on the prepared baking sheets.
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10
Flatten balls with the bottom of a glass dipped in cornmeal to 1/4-inch thick.
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11
Bake until crisp and light golden brown around the edges, 14 to 16 minutes.
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12
Transfer to a wire rack, cool completely.
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13
Place a wire rack over a sheet of parchment paper.
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14
Spoon a little of the glaze onto each cookie, allowing any excess to drip off the edges.
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15
Store in an airtight container up to 3 days.
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16
3 1/4 cups confectioners' sugar, sifted
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17
8 tablespoons lime juice (6 limes)
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18
2 1/2 teaspoons lime zest (3 limes)
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19
Place all the ingredients in a medium bowl, stirring until well combined.
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20
Use immediately.
