Cornmeal Lime Cookies

November 17, 2010 · 24 comments · Print This Post

in Cookies

In addition to the bizarre brown-sugar whole wheat apple turnovers that they served in my school cafeteria I was also obsessively enamored with a cornmeal cookie that made a command appearance every now and again. As far as I can remember the Livermore Falls lunch line is literally the only place I’ve ever seen one of these cookies in the wild so when I came across the Cornmeal Cookies recipe in Joanne Chang’s amazing new cookbook, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, I knew I had found my holy grail of desserts at last. To top it off (literally) the cookies are coated in a sweet lime icing that adds a slightly more sophisticated feel to the simple cookie. Plus the addition of bring green lime zest gives them a very festive feel.

I did have a bit of a snafu with the recipe though. I discovered that there have been a few recipe corrections in the book posted on the Flour website. So perhaps this may need to be an additional update? My question is whether or not the printed direction which states that the cookies should be baked for 25 minutes is accurate? The first batch I made was very brown, almost to the point of being burned and my take on the cookie is that it’s supposed to keep a light color. I only cooked the second batch for 15 minutes though and that worked very well. Of course, it could just be that the oven in my new apartment is completely off temp too. At any rate, my advice to those of you who attempts the Cornmeal Lime Cookies is to definitely keep an eye on the cooking time.

PS: Don’t forget about the Folgers contest. Check out some of my favorite holiday traditions and then learn how you could win a trip home for the holidays!

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

Makes 14-16 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 1/4-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 (Erin’s Note: Definitely check the cookies after 15 minutes. Mine were done at that point.) 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.

{ 21 comments… read them below or add one }

1 Laura November 17, 2010 at 11:36 pm

Mmmm, I love lime, I love cornmeal, I love cookies.

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2 Audrey November 18, 2010 at 10:03 am

I think you must be right that it’s a mistake…don’t think I’ve ever seen a cookie (unless it’s a bar cookie?) that bakes for that long! But the second batch is beautiful! (p.s. send her an email…she’s really nice and I think she’d honestly want to know!)

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3 Hänni November 18, 2010 at 10:18 am

I have never heard of corn meal cookies, but they look delish. Keep us updated on recipe edits.

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4 jodye @ 'scend food November 18, 2010 at 5:46 pm

I love lime in cookies! And speaking of cornmeal, I just made a batch of toasted coconut and hazelnut cornmeal cookies

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5 Julie November 18, 2010 at 10:46 pm

Love the flavors in these and they look delicious!

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6 A Plum By Any Other Name November 18, 2010 at 10:48 pm

Oh my. I do love the look of these cookies. And pretty much anything Ms. Chang touches. Thanks for posting another sure-to-be winner!

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7 Michelle November 19, 2010 at 8:31 am

Love all the flecks of lime zest covering these little gems.

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8 Shannon November 19, 2010 at 5:46 pm

ooh, what a unique combination! i can see how it totally works though :) i need to pick up that book!

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9 LimeCake November 21, 2010 at 5:19 am

i’ve heard and seen so much about this book! these cookies look delicious!

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10 Denise Michaels - Adventurous Foodie November 21, 2010 at 11:36 am

These cookies sound amazing. I’ve been looking around for a cookie recipe that uses cornmeal. And corn and lime are two flavors positively made for each other. Don’t believe me? Squirt a little lime juice on an ear of corn in the summertime. Unbelievably good! Thanks, Erin.

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11 Ann November 21, 2010 at 8:42 pm

I think these cookies look fantastic. I want to try them.

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12 Kelly November 22, 2010 at 12:57 pm

Those do look fantastic. It’s definitely worth looking into your oven just to make sure it’s not that rather than the recipe. Is everything else you’re making coming out as normal? I know my oven in my current apartment runs hot. :-/ Drives me mad.

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13 Mary Ann March 24, 2011 at 3:20 pm

I just made these and they are so good! I love your pictures. I noticed that in your notes you said to let the cookies cook on the wire rack instead of cool, in case you didn’t know.
Thanks for giving hints about the baking time too. Mine turned out perfectly.

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14 Bethany June 19, 2012 at 6:17 pm

Hello Erin! I love flour, and these cookies are wonderful, thanks for posting the recipe!

So I just made these, and decided to chill the dough before baking (a la New York Times chocolate chip cookies). As a result, they required the full 23 minutes of baking time, and the sides pouffed up instead of sliding outwards (does that make sense?). In any case, I thought you might want to know. Thanks again!

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15 Erin June 20, 2012 at 11:53 am

Hi Bethany!

This is actually a great idea/tip. Believe it or not I was just thinking about these cookies and wondering if I should make them again. I’ll definitely pop the dough in the fridge first though per your suggestion.

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16 Bethany June 22, 2012 at 1:22 pm

Hi again, Erin! Ok, I baked the rest of the dough today (it’s been in the fridge for 3 days), and they’re even more awesome than they were on day 1. The cornmeal is softer, the crumb lighter, and the flavor more even. This recipe definitely gets better with a bit of age! And today they baked in 20 minutes, fwiw. Thanks again for the recipe!!!

Cheers!
Bethany

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17 J July 30, 2012 at 11:01 am

Very few people remark after making blog recipes! I made these yesterday and they are AMAZING. I let the dough sit in fridge overnight and then added a bit more lime zest before rolling into balls as I didn’t think I added enough orignially. They baked to perfection and I added mint and basil from the garden to the lime zest in the glaze. Best cookie ever and I have made loads. THANK YOU

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