Original Recipe found in: Chang, J. Flour: spectacular recipes from Boston’s Flour Bakery + Cafe. (2010). San Francisco: Chronicle. p 118-119.
Joanne Chang says “Eat Dessert First” and frankly if my metabolism were a bit different, I would definitely follow that advice! Today I was looking for a cookie with a little bit of a spring hop to it (New England’s March weather is featuring 12-18 inches of snow starting in 24 hours). This delightful cookie has the crunch of cornmeal and the refreshing bite of limes. I highly recommend Joanne Chang’s cookbook as Joanne offers lots of great baker’s tips to get things just right. And, if you’re in the Boston Metropolitan area, be sure to stop by one of the Flour Bakery’s cafe sites – be ready to be amazed.
For the cookie:
- 1 cup unsalted butter at room temperature (2 sticks)
- 3/4 cups plus 2 TBSP granulated sugar
- 2 TBSP finely grated lime zest
- 2 eggs
- 1 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 1/2 cup medium coarse yellow cornmeal (I used the polenta I had on hand)
- 2 tsp baking powder
- 1/2 tsp kosher salt
For Lime Glaze
- 1 cup confectioners’ sugar
- 2 tsp water
- 2 TBSP fresh lime juice
- 1 1/2 tsp finely grated lime zest
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes or until light and fluffy. Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and paddle. 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 slowly add the flour 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 (I lined mine with parchment), spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
- Bake for about 25 minutes (I found I needed to pull the tray out at about 15 minutes, so keep your eye on the bake) or until the cookies are pale brown on the edges, still page in the center and just firm to the touch in the center. Be careful not to overbake the cookies and let the top 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 confectioner’s sugar, water, lime juice and lime zest until smooth. Your should have about 1/2 cup.
- Brush the cookies with a thin layer of the glaze then allow the glaze to set for about 10 minutes before serving or storing.
- 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 about 1 week (Trust me, bake the entire batch!).
Yield: 14-16 cookies