I've been on a bit of a citrus kick lately (especially lemons and limes!) I'm not sure if it's their bright color, the tangy flavor they add to any dish, or their versatility, but I've been going through these tiny fruits by the bunches.
After a short search for a lime dessert, I stumbled across these cookies. Apparently they were made famous by
Flour Bakery - a Boston staple, but are easy enough to re-create in any kitchen! I love the little confetti-like lime zest specks that show throughout the glaze. After my lemon bar catastrophe (where I ate almost an entire tray single handedly), I decided it would be best to cut this recipe in half. If you have more self control then me, here is the full recipe :)
Bake at your own risk!
Here's what you'll need...
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup plus two tablespoons granulated sugar
2 tablespoons finely grated lime zest (about 4 limes)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 cup medium coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
glaze
1 cup confectioners sugar
2 teaspoons water
2 tablespoons fresh lime juice (about 1 lime)
1 1/2 teaspoons finely grated lime zest (about 1 lime)
Here's what to do... (via Flour)
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 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.
