1) In a medium-sized bowl, combine the butter, sugar, lime oil or zest, and salt, beating until smooth.
2) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
3) Whisk together the baking powder, flour, and Hi-maize, sifting the mixture if it?s lumpy.
4) Mix the dry ingredients into the butter mixture in two additions, blending well after each addition.
5) Divide the dough in half, wrap in plastic, flatten into disks, and refrigerate for 2 hours, or overnight.
6) Remove the dough from the refrigerator, and preheat your oven to 350°F. If the dough has been refrigerated overnight, let it rest for 10 minutes or so, till pliable.
7) Roll the dough 1/8" thick on a lightly floured work surface.
8) Cut into desired shapes and transfer to ungreased or parchment-lined baking sheets.
9) Bake the cookies until they're slightly brown on the edges and feel firm, about 6 to 10 minutes depending on the cutter used and thickness of the cookies.
10) Remove from the oven, and let the cookies cool on the baking sheet for several minutes, or until set. Transfer to a rack to cool completely. Glaze cookies when cool.
11) To make the glaze: Whisk the sugar with the corn syrup, melted butter, and water. Gently stir in the lime oil and food coloring. Spread on cookies.
Yield: about 30 cookies, depending on size.