Tuesday, December 15, 2009
I found this recipe in an old family cookbook when I was really hungry and couldn't stop thinking about the interesting combination of ingredients in these. Cornmeal, limes, oranges---it just made my mouth water just thinking about it. When I actually got around to making them though I wasn't quite so starved and I was pretty nervous making them wondering if we would end up liking them.
The further into the process I got, the more nervous I got. Thankfully, though the experiment was a success. They were a stand-out cookie with its delicious citrus flavor and slight shortbready texture. I really enjoyed the texture that the cornmeal gave to these and I am definitely adding this into my holiday cookie repertoire!
Click here for printable recipe.
1 cup unsalted butter
1 cup sugar
1 large egg
4 tsp. freshly grated lime zest
2 Tbs. freshly squeezed lime juice (about 6-8 medium sized limes total, including the glaze)
2 tsp. freshly grated orange zest (2 medium oranges)
1/2 tsp. pure almond extract
1-1/2 cups all-purpose flour
1 cup yellow cornmeal, plus more for coating glass
3-1/4 cups powdered sugar
1/2 cup freshly squeezed lime juice
2-1/2 tsp. freshly grated lime zest
Flatten balls with the bottom of glass until dough is about 1/4-inch thick.
Bake cookies until crisp and light-golden brown around the edges, 14-16 minutes.
For glaze: Sift powdered sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. (Next time I make these I will blend the glaze ingredients together in a food processor to get a smoother texture.) Use glaze immediately.