Every year I like to try out new recipes along with the tried and true. This is my favorite from this year’s batch. I found this recipe while perusing my Aunt Anne’s Martha Stewart Christmas Cookbook. I think I’m going to be making these every year from now on.
Lime Cornmeal Glazed Cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 4 teaspoons freshly grated lime zest plus 2 tablespoons freshly squeezed lime juice (about 6 limes total)
- 2 teaspoons freshly grated orange zest (2 medium oranges)
- 1/2 teaspoon pure almond extract
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal, plus more for coating glass
- lime glaze
I made a few slight adjustments to her directions, so here are my suggestions.
Using a mixer, cream butter and sugar until light and fluffy. Add egg mixing into creamed butter. Add citrus zests, lime juice, and almond extract. Mix until blended.
Mix together flour and cornmeal and slowly add to your batter while mixing, continue until well blended. Wrap dough in plastic and chill for 1 hour.
Remove dough from the refrigerator. Roll dough into 1″ balls. In a bowl, mix 3 parts cornmeal to 1 part sugar. Roll balls in cornmeal and sugar and lay out on a tray lined with parchment or a silicon mat a couple inches apart.
Using a glass press cookies into thin disks. Dip cup in milk and then in cornmeal/sugar mixture before pressing each cookie. Bake at 350 for 8 to 12 minutes or until cookies are light golden around the edges. Remove cookies from oven and place cookies on a wire rack to cool.
Mix together lime glaze. Line surface under wire racks with newspaper. Spoon about a teaspoon of glaze on each cookie and place cookie back on wire rack to dry. Before glaze is hard, zest a lime above cookies so zest hardens into glaze. Store in a sealed container.
These cookies have a caramelized crispy texture and the sweet of the glaze contrasting with the tart citrus flavors is so wonderful, I could eat these all day!