Cornmeal-Lime Cookies

1. 1

   Prep:

2. 2

   Zest and juice the limes. Set aside.

3. 3

   Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside.

4. 4

   Cream:

5. 5

   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).

6. 6

   Finish the batter:

7. 7

   Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable.

8. 8

   Chill the dough for 2 hours.

9. 9

   Bake:

10. 10

    Set the rack in the upper third of the oven, and preheat to 350 degrees.

11. 11

    Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop.

12. 12

    Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold.

* Per serving · 4 servings · Values may vary.

No additional tips available.