Cornmeal-Lime Cookies

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)
2 eggs
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 1 1/2 limes)
1 1/2 teaspoons finely ground lime zest (about 1 lime)

Heat the oven to 350° F.

Using a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy.  (Alternatively, use a handheld mixer or wooden spoon, in which case this step will take about 10 minutes.)  Stop the mixer a few times and use a 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 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.

Bake for about 25 minutes, or until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center.  Be careful not to overbake the cookies and let the tops brown.  Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing.

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.

Brush the cookies with a thin layer of the glaze, and 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.  The glaze can be made up to 1 week ahead and stored in an airtight container at room temperature.

Makes about 18 cookies.


From Flour by Joanne Chang