I first made these cornmeal cookies 5 years ago when I was living in Dearborn. So much has happened since that time, but one thing that has not changed is how delicious these cookies are. That first batch was back in the early years of this blog and the photos on that first post were not so hot (if you're interested in taking a look you can see it here). I thoughts it was time to revisit this recipe and give it the photos it deserves.
It had been a little while since I'd made a batch of these cookies, but I was having some friends over for a Bible study and the food I was making was full of Mexican flavors so I thought these cookies would be the perfect dessert to finish off the night with. They are buttery and tart with a wonderful crunchy texture from the cornmeal. The lime glaze on top really finishes them off nicely. All around a great cookie that's just a little bit different than the usual. Everyone I served them to loved them, so I'm sure anyone you serve them to will love them too!
I halved the original recipe this time, the full batch makes quite a few cookies and I didn't need that many on this occasion. When shaping them I used my scale and made each cookie 30 grams, this yielded 17 cookies that were the perfect size in my opinion. The recipe calls for 90 grams cookies but that is just massive. I'm sure they'd be awesome, but I didn't feel the need to make mine this big. I ended up chilling the dough overnight before baking which is not called for in the original recipe, but the dough was fairly soft, and I had the time to throw it in the fridge before I needed to bake. The cookies might spread a little more if you don't chill the dough, but I haven't tested this. They did spread a bit regardless of the chilling, so just make sure there is enough space between each ball of dough before putting in the oven. And if you're feeling tempted to skip the lime glaze as I was...don't! It really finishes off the cookies perfectly - the sweet and tart glaze complements the crunchy and buttery cookie and brings them up a notch. Plus, it just looks so cute!
Lime Cornmeal Cookies
Adapted from The Sweeter Side of Amy's Bread by Toy Kim Dupree and Amy Scherber
- 3/4 cup (3 1/2 ounces) all purpose flour
- 1/2 cup (3 ounces) coarse cornmeal or fine grits
- Scant 1/2 cup (2 ounces) bread flour
- 7/8 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup plus 2 tablespoons (4 3/8 ounces) granulated sugar
- 1/2 cup (4 ounces) butter, slightly softened
- 3/4 ime zest, finely minced
- 1 egg
- 1 egg yolk
- 1 cup powdered sugar
- 1 1/2 tablesppons lime juice
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a bowl, add the all-purpose flour, cornmeal, bread flour, salt and baking soda and whisk together. Set aside.
In another bowl, using an electric mixer with a paddle attachment, cream the sugar, butter and lime zest together on medium speed for 2 minutes, or until light and fluffy, scraping the sides and bottom of the bowl frequently. Add the egg and egg yolk, mixing until every thing is well combined.
With the mixer on medium-low speed, add the dry ingredients in stages. Mix only until everything is well combined, scraping the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough. At this point, you can refrigerate the dough overnight, or move on immediately to the next step.
Portion the dough into individual balls, rolling them between your hands to make them uniform. Place them on the cookie sheet with an inch or two between each cookie. They will spread during baking. (The original recipe calls for you to make giant cookies, 90 grams/3.2 ounces of dough each, which is huge and wonderful. However, I made my balls of dough a little more reasonably sized at 30 grams, 1-2 tablespoons, each.) This dough will be soft, so don't flatten the dough balls at all before baking. Bake the cookies for 16-18 minutes, rotating the cookie sheet halfway through the baking time. The cookies should be lightly browned on the edges and baked all the way into the center. They should be soft, but be careful not to underbake them or the centers will collapse and be doughy.
Cool the cookies on the sheets for 5 minutes, then move them to a rack and cool completely before glazing.
Whisk together the confectioner's sugar and the lime juice to make a loose glaze. Use a 2 inch pastry brush to frost the top of each cookie, leaving an unfrosted 1/4 inch border around the edge. Let the glaze dry completely before storing the cookies in an airtight container.