1cup flour
1cup yellow cornmeal, preferably stone-ground
1teaspoon baking powder
1/4teaspoon fine sea salt
8tablespoons (1 stick) unsalted butter, at room temperature
1/2cup granulated sugar
Finely grated zest of 1/2 large lime, plus 11/2 teaspoons juice
2large eggs
Coarse or turbinado sugar, for sprinkling
11/2tablespoons water
These have a surprisingly complex flavor: bright lime with the sweetness of cornmeal.
Make ahead: The dough needs to be refrigerated for at least 2 hours and up to 3 days in advance, or frozen for up to 3 months.
Whisk together the flour, cornmeal, baking powder and sea salt in a medium bowl.
Combine the butter, granulated sugar and lime zest in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about 2 minutes, until creamy, then stop to scrape down the bowl.
Add 1 egg and the lime juice; beat on medium speed until well incorporated. Stop to scrape down the bowl.
On low speed, gradually add the flour mixture, to form a blended, soft dough. Transfer it to a clean work surface; form the dough into a log that’s about 10 inches long and 2 inches in diameter. Wrap it in wax paper, sealing the ends; refrigerate for at least 2 hours and up to 3 days.
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line two baking sheets with parchment paper or silicone liners.
Unwrap the log of dough, spreading the wax paper flat on your work surface. Spread the coarse or turbinado sugar on the paper. Whisk together the remaining egg and the water in a small bowl, then brush the log all over with that mixture. Roll the log of dough in the sugar until lightly and evenly coated.
Cut the coated log into 36 equal slices, laying them on the baking sheets as you work, spacing the slices about 2 inches apart. (Refrigerate the remaining dough.) Bake on the upper and lower racks for 15 to 18 minutes, rotating the sheets top to bottom and front to back halfway through, until the bottoms and edges of the cookies are golden brown. Transfer the pans to wire racks until the cookies are completely cool.
Repeat to use all the dough.
Makes 36 large cookies.
Nutrition 5/8 Per cookie: 60 calories, 1 g protein, 8 g carbohydrates, 3 g fat, 2 g saturated fat, 15 mg cholesterol, 20 mg sodium, 0 g dietary fiber, 3 g sugar
Adapted from Anthony and Carol Boutard of Ayers Creek Farm in Gaston, Oregon.
— The Washington Post
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