Wednesday, December 19, 2012

cornmeal lime cookies.

As a slightly obsessive compulsive person when it comes to travel plans I find it very difficult to go on even the shortest of trips without researching ahead of time where to eat, what to see, and what to do.  Spreadsheets are created, in-depth notes are written, and maps detailing every last stop are drawn out (it’s exhausting travelling with me – I am not one to sit still.) So when the boy and I made a weekend jaunt last year up to the Boston area, I made an exhaustive list of things to do and on the very top of the list was a visit to the infamous Flour Bakery.  It’s been on my list of places to visit for a while and when I finally made it there, I realized why I wanted to go for so long, it is filled with everything that makes me happy.  Sandwiches made on freshly baked bread, homemade breakfast treats, and every type of cookie imaginable (all of them the size of my head). I purchased us a rather large box of cookies to take home (all for scientific taste testing purposes) and found myself most enamored with the cornmeal-lime cookies.  These seemed so un-assuming but they packed a serious citrus punch and had the most glorious texture from the addition of cornmeal.  I nicknamed these the palate cleanser cookie because they aren’t too sweet and seem like the perfect cookie to have after all the other heavy holiday cookies.    

Cornmeal Lime Cookies
Recipe from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang

Makes 14-16 cookies

For the 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 flower
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt

Lime Glaze

1 cup confectioners’ sugar
2 teaspoons water
2 tablespoons fresh lime juice (1 – 1 1/2 limes)
1 1/2 teaspoons finely grated lime zest (about 1 lime)

Position rack in the center of the over and heat the oven to 350 degrees F.
Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and granulated sugar on medium speed for about 5 minutes or until light and fluffy. (This step will take 10 minutes if using a handheld mixer or a spoon). Stop the mixer a few times and use the 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 the 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-tablespoon sized balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
Bake 10-12 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 cook 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. (if you try to glaze the cookies while they are still hot, the glaze will run off).

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

No comments:

Post a Comment