Thursday, August 15, 2013
Cornmeal Lime Cookies
Do you ever feel like you are living your life as one giant to-do list? Or, in my case, a pile of post-it notes in a moleskin notebook whose binding is unravelling due to the sheer number of post-it notes of drafts of to-do lists?
Yes, friends. I actually draft, rewrite, and draft more to-do lists. The list that I'm staring at now is now in its third iteration. True story.
Earlier this week, I had to meet with my thesis advisory committee to share my progress with them. I was nervous as all get-out, so a to-do list was carefully crafted to ensure that I covered everything. On that list, I wrote "Bake cookies."
What it really should have read (had I chosen to use one of the larger sticky notes) was "Buy committee's love with a unique cookie that would result in more discussion about baking cookies than it would about my actual research."
These cookies, inspired by Shutterbean and Flour, are magical. They're off-the-wall, an usual flavor combination that sounds like it should make for a great savory cornbread (which it totally would!), but would not be at home in a cookie. It's strange, but it ends up being a tender, light, crumbly cookie with just a hint of sweetness. Definitely a great summery baked good that won't leave you weighed down!
Cornmeal Lime Cookies
Adapted from Shutterbean and Flour
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
2 tablespoons lime zest (~4 limes)
Juice of one lime
1 tsp vanilla extract
2 cups all-purpose flour
1 cup yellow coarse cornmeal
2 teaspoons baking powder
1/2 tsp kosher salt
Preheat oven to 350 degrees; line baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, cream together the butter and sugars. Add the lime zest, and mix well. Add eggs one at a time, vanilla, and lime juice; mix well (it may look a bit curdled).
In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt. Slowly, with the mixer running, add in flour mixture until just combined.
Scoop dough by rounded tablespoonfuls onto the baking sheets, leaving plenty of room for spreading. Bake cookies for 10 minutes, until they puff up and start to brown on the edges. Remove from heat, transfer to cooling rack, and allow to completely cool.
Note: These are delicate, crumbly cookies. While they taste good broken, I would highly recommend transporting them in a tupperware container.