Sometimes the best desserts are born from imitation. Such is the case with these cookies. I first had a Cornmeal Lime Cookie here in Seattle at one of my favorite bakeries, Honore. I was running in to get a macaron and saw a friend who asked if I was picking up a Cornmeal Lime Cookie. I told her I'd never tried one; she looked at me as if I was crazy. Everything changed that day.
I'm a creature of habit so I'd always picked up a pistachio macaron at Honore, but the Cornmeal Lime Cookie is the new winner. It's a relatively flat, chewy, not-too-sweet cookie delicately flavored with lime and boasting a thin citrusy glaze. It's wonderful with coffee, tea, or all on its lonesome.
After trying my first one, I began to think how I might be able to recreate the cookie at home. It had some heft to it, so it needed a good amount of flour and a healthy dose of cornmeal. I didn't want to use too much sugar, but wanted them to have the strong lime flavor of Honore's version, so I decided to use both lime zest and lime juice in the actual cookies and more zest in the glaze.
My version came out a little softer and not quite as chewy. Truthfully though, I might just like them more. The glaze is brighter and the cookie is delightfully crumbly and wonderfully fragrant. If I'm in the neighborhood and need a pick-me-up, Honore still has my business. But now I think I'll be sticking to making my version at home. I think you're going to like them, too.
Cornmeal Lime Cookies
Makes 14 to 16 cookies
1 1/2 cups white whole-wheat flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons lime zest (from 2 large limes)
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
2 tablespoons fresh lime juice (from 2 large limes)
1 1/3 cups powdered sugar, sifted
1 tablespoon lime zest
3 tablespoons fresh lemon juice
Preheat oven to 350°F.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In a stand mixer fitted with the paddle attachment (or using hand beaters), cream the butter and sugar together on medium-high until light and fluffy, about 3 minutes. Add the lime zest and vanilla and mix until just combined. Scrape down the bowl. Add the eggs and lime juice and mix to incorporate, about 30 seconds. If your mixture seems to separate at this point, don't worry. It will come together again when you begin to add the flour.
Slowly add the flour mixture in three stages, mixing to incorporate in between each addition.
Using an ice cream scooper or large tablespoon, scoop out the dough in heaping 1-inch balls and place 2-inches apart on a parchment-lined (or greased) baking sheet. Lightly press down on each ball with the palm of your hand, slightly flattening each into a disk shape.
Bake for 14 to 16 minutes or until no longer soft in the middle and ever-so-slightly golden on the edges.
Meanwhile, make the icing: whisk together the powdered sugar, lime zest, and lemon juice until smooth. Once out of the oven, allow cookies to cool completely on a wire rack before icing. Spread glaze over the tops of each cookie. Let sit 1 hour to allow glaze to firm up.
If stored in an airtight container, cookies will remain good for up to 3 days.
Related: Citrus Tips: Get the Most Juice from Limes and Lemons
(Images: Megan Gordon)
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Comments (10)
They sell these at Arizmendi Bakery here in the Bay Area also. I look forward to trying out yours. I love the pretty zest in the glaze.
Oh @FOODLOVAH! Do they?! I used to live in the Bay Area and Arizmendi was one of my favorite spots -- must've just not been paying attention. I'll keep an eye out next time.
And they're at Amy's Bakery in NYC too! In fact, Joanne Chang of Boston's Flour Bakery loved Amy's version so much she made a version of her own - it's in the Flour cookbook. So jazzed that the whole country loves this awesome combo.
I just bought a bag of limes that I need to use up - perfect timing :)
2 sticks of butter makes me wince more than the amount of sugar, but I agree that lime cornmeal cookies are the bomb. I like how the Amy's Bread version is without frosting.
Dear @INDY JEFFREY, why does 2 sticks of butter make you wince? It's dessert, to be eaten in moderation, not a meal to be eaten in one sitting. I'm a former pastry cook. If 2 sticks of butter make you wince then the behind the scenes at a bakery will send you over the edge. Picture an extremely hairy Italian-American man, wearing a 'wife beater' mixing cake batter with entire arm emersed in said batter up to hairy armpit.
Two sticks of butter seems a little off to me, but only because I ended up with a lot of spread in these cookies. I used regular, unbleached flour instead of whole-wheat, which may have played a role, but next time I'll probably cut the fat by a tablespoon or two. Other than that, delightful--great texture and not-too-sweet flavor.
@foodlovah, which Arizmendi location have you gotten them at? I know each one stocks slightly different items, since they're co-ops... but these sound awesome!
And Megan, just curious if there's a reason you opted for lemon rather than lime juice in the glaze? Would it just have gotten too limey that way?
These cookies were so very amazing! Mine were not quite as beautiful as those pictured - I also had spreading issues - but they tasted so good. I loved the slightly rough texture of the corn meal. The amount of butter is also perfect because it made them delightfully soft and chewy. No shame in using 2 sticks. I kept thinking that I should use corn meal in more cookies. The only real change to the recipe was that I made the cookies smaller so they would go further. Also, my icing had trouble firming up, but I think I used too much juice (I just used a few frozen cubes of lemon, which is probably what went wrong).
This is my go to cookie recipe - but I agree, I do get too much spread in the cookie. Will have to try cutting down the butter a bit. I also use lime juice in the icing, as there is always plenty left over from the limes for the lime zest, and do not find them too limey. I wish mine looked as good as the ones pictured - but they are so tasty it doesn't really matter!