Having my brother here was a great excuse to bake everyday. I knew that he would eat whatever I baked and that his youthful metabolism wouldn't mind at all about the butter, sugar and flour he was consuming.
Somehow I found these cookies and they looked like a great treat to make when he was here. We had a sort of citrus thing going on while he was visiting.
These cookies were easy to mix up, bake and devour. The cornmeal added a great little bit of texture and the glaze was the perfect way to top them off.
Between my brother and my kids, these were gone within 24 hours or so. Well, my husband ate quite a few too, but he said it was only because they had the glaze.
:D Gotta love the honesty!
Cornmeal Lime Cookies as seen here
Originally published in Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang
Makes 14-16 cookies (I made smaller cookies and got about 26 or so)
1 Cup (2 sticks) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons finely grated lime zest (about 4 limes)
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup confectioners’ sugar
2 teaspoons water
2 tablespoons fresh lime juice (1 – 1 1/2 limes)
1 1/2 teaspoons finely grated lime zest (about 1 lime)
Position rack in the center of the over and heat the oven to 350 degrees F.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and granulated sugar on medium speed for about 5 minutes or until light and fluffy. (This step will take 10 minutes if using a handheld mixer or a spoon). Stop the mixer a few times and use the rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor. Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.
In a small bowl, stir together the flour, cornmeal, baking powder, and salt. On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix until the flour is completely incorporated and the dough is evenly mixed.
Drop the dough in scant 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. (I used my cookie scoop, which made the cookies a bit smaller than that, maybe a Tablespoon and a half, or so of dough per cookie. I baked them for 10-12 minutes.)
To make the glaze:
While the cookies are cooling, in a small bowl, whisk together the confectioners’ sugar, water, lime juice, and lime zest until smooth. You should have about 1/2 cup. (The glaze can be made up to 1 week ahead and stored in an airtight container at room temperature).
Brush the cookies with a thin layer of the glaze, then allow the glaze to set for about 10 minutes before serving or storing.
The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.