Cornmeal-Lime Cookies

Name: Cornmeal-Lime Cookies
Ingredients: Cookies:; 1/2 cup butter, room temperature; 1 c. granulated sugar; 1 large egg; 1 t. vanilla; 3 T. coarsely grated lime rind (about two limes; reserve the limes to use for juice later); 1 c. medium-grained cornmeal (not corn-flour); 1/4 c. cornstarch; 1/2 c. potato flour; 1/2 t. salt; 3/4 t. baking soda; 1/2 t. cream of tartar

12 ingredients

1 steps

Ingredients

Cookies:
1/2 cup butter, room temperature
1 c. granulated sugar
1 large egg
1 t. vanilla
3 T. coarsely grated lime rind (about two limes; reserve the limes to use for juice later)
1 c. medium-grained cornmeal (not corn-flour)
1/4 c. cornstarch
1/2 c. potato flour
1/2 t. salt
3/4 t. baking soda
1/2 t. cream of tartar

Directions

1

{"0":"Prep:","1":"Zest and juice the limes. Set aside.","3":"Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside.","5":"Cream:","6":"Put the room temperature butter in the bowl of a stand mixer, or a large kitchen bowl. Beat on medium speed for about 1 minute, or by hand until light and fluffy. Add the sugar in two separate additions. Scrape the sides of the bowl, add the egg, and beat for about 30 seconds; the mixture should be very light and creamy. If necessary, scrape the sides of the bowl a second time to ensure the egg is fully combined. Add the vanilla and the lime rind (NOT the juice).","8":"Finish the batter:","9":"Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable.","11":"Chill the dough for 2 hours.","13":"Bake:","14":"Set the rack in the upper third of the oven, and preheat to 350 degrees.","16":"Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop.","17":"Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold."}