Lime Cornmeal Glazed Cookies
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.25 cups
Sugar (confectioners', sifted)1 large
Egg1 tsp
Almond Extract1.5 cups
All-Purpose FlourDirections:
1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes
2
Add the egg, and beat just until blended
3
Beat in zests, juice, and almond extract
4
On low speed, add the flour and cornmeal, and beat until well combined
5
Remove dough to a piece of plastic wrap
6
Wrap, and chill until firm, about 1 hour
7
Heat the oven to 350 degrees F
8
Line 2 baking sheets with silpats (French nonstick baking mats) or parchment paper
9
Using a 1 1/4-inch ice cream scoop, form balls of dough about 3 inches apart on the prepared baking sheets
10
Flatten balls with the bottom of a glass dipped in cornmeal to 1/4-inch thick
11
Bake until crisp and light golden brown around the edges, 14 to 16 minutes
12
Transfer to a wire rack, cool completely
13
Place a wire rack over a sheet of parchment paper
14
Spoon a little of the glaze onto each cookie, allowing any excess to drip off the edges
15
Store in an airtight container up to 3 days
16
Place all the ingredients in a medium bowl, stirring until well combined
17
Use immediately
18
Yield: about 1 1/3 cups