A lime-infused glaze tops these wonderful cookies from Jodie Harriel and the Los Bagels Bakery.
Read Related: Christmas Cookies with Latin Flair
LIME CORN COOKIES
Yield: 1½-2 dozen
½ Ib. butter
½ t salt
1¼ cups sugar
¼ t baking soda
1¾ cups all-purpose flour
1 T lime juice
½ cup corn meal
1½ T lime zest
- Preheat oven to 350°.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the egg, lime juice and zest and mix until thoroughly combined. Sift flour, salt and baking soda together and add to butter-sugar mixture. Add corn meal and mix on low speed, until just combined.
- Chill dough until firm enough to form balls the size of ping-pong balls. Line a cookie sheet with parchment paper and place balls 2 inches apart. Chill again until very firm.
- Remove from the refrigerator and flatten the balls with a lightly floured glass or your hand.
- Bake 10-12 minutes or until edges are golden brown, and remove to cooling rack. With pastry brush or spoon, apply glaze onto cooled cookies. Allow glaze to set before stacking.
1 cup powdered sugar
2 T lime juice
Zest from one lime
Whisk all ingredients together until there are no lumps.
This recipe first appeared in Los Bagels Recipes and Lore (Los Bagels).