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
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. Feel free to experiment with different glaze flavors, such as lemon and rosemary or blackberry and basil. The dough can be prepared in advance 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