Cornmeal-Lime Cookies

Cornmeal-Lime Cookies (Adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe)

For the cookie dough

2 cups all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons finely grated lime zest
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla

For the glaze

1 cup confectioners’ sugar
2 teaspoons water
2 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime zest

To prepare the cookie dough

Preheat oven 350 degrees degrees.

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

In a large mixing bowl, add sugar and lime zest - rub the two together with your fingers until the zest is evenly distributed and the sugar feels moistened. Add butter and cream mixture together until very light and fluffy, scraping down the side of the bowl as needed - this should take a good five minutes. Beat in the eggs, one at a time, mixing until combined after each. Mix in vanilla. Add dry ingredients and mix just until combined.

Scoop out about two tablespoons of dough (which is roughly a generously heaping tablespoon cookie scoop worth) per cookie and place onto parchment or silpat-lined baking sheets - flatten each slightly.

Place into the oven and bake, rotating sheets halfway through, until the cookies are pale in the center, yet lightly brown around the edges (the center should be just firm to the touch), about 14 to 17 minutes. Remove and place baking sheets onto a wire rack and allow cookies to cool (still on the baking sheet) for 15 to 20 minutes. Transfer cookies to the rack and allow to cool completely.

To prepare the glaze

In a small bowl, whisk together confectioners’ sugar, water, lime juice and zest until smooth and combined. Brush the cookies with a thin layer of the glaze - set aside and allow glaze to set before serving or storing.

Makes about 22 cookies.

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