Suzi's Blog

Cornmeal-Lime Cookies from Flour

This blog will be short because Suzen and I are off to a dinner party. Our responsibility: dessert. Our solution: wonderful, wonderful cookies from Flour by Joanne Chang. Joanne has a degree in applied mathematics and string of bakeries in Boston. She’s an most accomplished chef and I’ll write more about her and this fabulous book this week.

These recipes are ideal: they work perfectly.

If you want a great cookie, if you are tired of chocolate, if you want to surprise the mouths your about to feed, then this cookie is for you.

Cornmeal-Lime Cookies

Yield: 1 ½ cups

Ingredients:

For the cookies:

  • 1 cup [2 sticks] unsalted butter, at room temperature
  • ¾ cup plus two tablespoons granulated sugar
  • 2 tablespoon finely grated lime zees [about 4 limes]
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • ½ cup medium-coarse yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt

For the glaze:

  • 1 cup confectioner’s sugar
  • 2 teaspoons water
  • 2 tablespoons fresh lime juice [1 to 1 ½ limes]
  • 1 ½ teaspoons finely grated lime zest [about 1 lime]

Preparation:

Position a rack in the center of the oven. Heat the oven to 350°F.

Using a stand mixer fitted with paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times and use a 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 blow and the paddle again to make sure the eggs are thoroughly incorporated.

In a small bowl, stir together the flour, cornmeal, baking powder, and slat. On low speed, slowly add the flour mixture to the butter-sugar mixture and them nix until the flour is completely incorporated and the dough is evenly mixed.

Drop the dough in scant ¼ cup balls onto a baking sheet, spacing them about 2 inches apart. Flatten each ball slight with the palm of your hand.

Baker for about 24 minutes, or until the cookies are pale brown on the edge, 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. [In Suzi’s oven, we were baked at 17 minutes!]

Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack itself 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 ½ 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.

 

Source: Flour by Joanne Chang

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