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cookies butter sugar egg vanilla lime rind cornmeal cornstarch flour salt baking soda cream of tartar
Viewed: 87 - Published at: 6 years agoIngredients
- 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
Method
- Prep:
- Zest and juice the limes. Set aside.
- Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside.
- Cream:
- 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).
- Finish the batter:
- Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable.
- Chill the dough for 2 hours.
- Bake:
- Set the rack in the upper third of the oven, and preheat to 350 degrees.
- Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop.
- Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold.
