Cornmeal-lime cookies are Inspired by Southwestern and Italian desserts, these cookies combine zesty lime and crunchy cornmeal. This unusual and not-too-sweet cookie is a nice alternative for the holiday season. For a different flavor, lemons may be substituted for the limes.
This chef recipe is from Chef Joanne Chang of Flour Bakery + Cafe in Boston.
A question commonly asked of professional pastry chefs is, “Where do you get your ideas?” I assume I’m not unlike others in that my response is “Everywhere!” I’m always on the lookout for unexpected flavor combinations, a beautifully presented pastry, or an enticing description of a cake. Books, magazines, movies, television shows, and restaurants all get my mind racing.
And sometimes it’s as simple as a visit to another bakery and a taste of something that makes me want to rush home to see if I can replicate it. That’s how this cookie came to me. I picked up a cornmeal-lime cookie at my favorite bakery in New York, Amy’s Breads, along with about a dozen other treats, and that’s the one I went back for the next day. It’s wonderfully straightforward: rustic and buttery, with a fresh hit of lime and the appealing crunch of cornmeal.
I loved it at first bite, and I knew I had to come up with a version of it for Flour. Make sure you bake the cookies until the tops are just firm to the touch and no longer, so the centers stay soft and almost cakelike. The tart lime glaze adds an addictive zing.
Cornmeal-lime cookies Recipe
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 to 11/2 limes)
11/2 teaspoons finely grated lime zest (about 1 lime)
Cornmeal-lime cookies How to Prepare
1. Position a rack in center of oven, and heat oven to 350ºF.
2. Using a stand mixer fitted with paddle attachment , cream together butter and sugar on medium speed for about 5 minutes, or until light and fluffy.
3. In a small bowl, stir together flour, cornmeal, baking powder and salt.
4. Drop dough in scant 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with palm of your hand.
5. Bake for about 25 minutes, or until cookies are pale brown on edges, still pale in center, and just firm in center.
6. To make glaze: while cookies are cooling, in a small bowl, whisk together confectioners’ sugar, water, lime juice and lime zest until smooth.
7. Brush cookies with a thin layer of glaze, then allow glaze to set for about 10 minutes before serving or storing.
8. 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 a refrigerator for up to 1 week.
Makes 14 to 16 cookies