Description
These lime cornmeal cookies are buttery and cakey with a delightful crunch from cornmeal, topped with a vibrant raspberry mojito glaze.
Ingredients
Units
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup raspberry juice
- 1 tablespoon fresh mint, chopped
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lime zest and juice.
- In another bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Gradually blend the dry ingredients into the butter mixture.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are lightly browned.
- Let cookies cool on wire racks.
- To make the glaze, combine raspberry juice, mint, and powdered sugar in a small bowl until smooth.
- Drizzle or spread the glaze over the cooled cookies.
Notes
- Best eaten fresh, though they keep airtight for up to 3 days.
- Other glaze pairings work too: lemon and rosemary, or blackberry and basil.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 40