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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
4 teaspoons lime zest (roughly 6 limes) |
2 tablespoons lime juice (roughly 6 limes) |
2 teaspoons orange zest (roughly 2 oranges) |
1/2 teaspoon vanilla or 1/2 teaspoon almond extract |
1 1/2 cups flour |
1 cup yeallow cornmeal, plus more for coating glass |
3 1/4 cups powdered sugar, sifted |
8 tablespoons lime juice |
2 1/2 teaspoons lime zest |
Directions:
1. Cream butter and sugar 3-4 minutes.
2. Add egg and beat until JUST combined.
3. Add zests, lime juice and extract.
4. Add flour and cornmeal and mix until well blended.
5. Cover with waxed paper or plastic wrap.
6. Form into a disc (why? Beats me) and chill, at least, 1 hour.
7. Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3 apart.
8. Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4 thick.
9. Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
10. When cookies cool pour lime glaze (mix ingredients together) over them.
11. Let glaze set.
12. Devour.
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