Lime Cornmeal Glazed Cookies
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.
- Yield: Makes about 2 dozen
Source: Martha Stewart Living, March 1999
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 4 teaspoons freshly grated lime zest, plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
- 2 teaspoons freshly grated orange zest (2 medium oranges)
- 1/2 teaspoon pure almond extract
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal, plus more for coating glass
- Lime Glaze
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.