Cornmeal and Lime Cookies

December 11, 2012

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I made a double batch of these for this month’s book club. They were a hit! We agreed to do a cookie swap and I opted for something light and citrusy versus more traditional Christmas cookies. These may not be the prettiest cookies at your holiday party this year, but they will certainly be the tastiest.

Ingredients: (makes about 2 dozen cookies)
Borrowed from theKitchn

1 1/2 cups white whole-wheat flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 sticks  unsalted butter, room temperature
3/4 cup sugar
juice and zest of 2 limes
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature

For the icing
1 1/3 cups powdered sugar, sifted
1 tablespoon lime zest
3 tablespoons fresh lemon juice

Directions: Preheat oven to 350°F.

In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In a stand mixer fitted with the paddle attachment (or using hand beaters), cream the butter and sugar together on medium-high until light and fluffy, about 3 minutes. Add the lime zest and vanilla and mix until just combined. Scrape down the bowl. Add the eggs and lime juice and mix to incorporate, about 30 seconds. If your mixture seems to separate at this point, don’t worry. It will come together again when you begin to add the flour.

Slowly add the flour mixture in three stages, mixing to incorporate in between each addition.

Using a tablespoon, scoop out the dough in heaping 1-inch balls and place 2-inches apart on a parchment-lined (or greased) baking sheet. Lightly press down on each ball with the palm of your hand, slightly flattening each into a disk shape.

Bake for 14 to 16 minutes or until no longer soft in the middle and ever-so-slightly golden on the edges.

Meanwhile, make the icing: whisk together the powdered sugar, lime zest, and lemon juice until smooth. Once out of the oven, allow cookies to cool completely on a wire rack before icing. Using a pastry brush, spread glaze over the tops of each cookie. Let sit for 10 to 20 min to allow glaze to firm up. Store in an airtight container.

 

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Other posts you may enjoy:

  1. Black and Pinto Bean Salad with Lime and Cilantro Dressing
  2. Mocha Chip and Ricemellow Creme Cookies
  3. Oatmeal Cookies with Chocolate Chips, Cranberries, and Pecans
  4. Campfire Cookies
  5. Salted Double Fudge Cookies

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