Lime And Cornmeal Cookies With Citrus Glaze Recipes

LIME CORNMEAL GLAZED COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
• With the mixer on low speed, add flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper. Fill a small bowl with cornmeal. Using a 1 1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
• Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and let the cookies cool completely.
• Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.

CITRUS GLAZE

Steps:

• Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
• Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

CORNMEAL LIME COOKIES

Steps:

• Cream butter and sugar 3-4 minutes.
• Add egg and beat until JUST combined.
• Add zests, lime juice and extract.
• Add flour and cornmeal and mix until well blended.
• Cover with waxed paper or plastic wrap.
• Form into a disc (why? Beats me) and chill, at least, 1 hour.
• Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
• 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.
• Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
• When cookies cool pour lime glaze (mix ingredients together) over them.
• Let glaze set.
• Devour.

CORNMEAL LIME COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. Combine flour and cornmeal; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely. , Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.

LIME-GLAZED COOKIES

Steps:

• With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.
• Place dough on a 16-by-12-inch piece of parchment or wax paper. Using your hands, shape into an 8-inch log; flatten into a rectangle (1 1/2 inches high and 2 1/2 inches wide). Fold paper over log; flatten sides against work surface. Refrigerate dough until firm, at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough crosswise 1/4 inch thick; place on sheets. Bake, rotating sheets halfway through, until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.
• To make Lime Glaze: In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie.

CORNMEAL CITRUS COOKIES

Steps:

• In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
• Add egg yolk and mix until well blended.
• add egg and vanilla.
• Beat well.
• Reduce speed to low and beat in cornmeal and flour until just combined.
• Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
• To bake, position rack in upper third of oven and another rack in lower third.
• Preheat oven to 375 degrees.
• Remove one disk of dough from fridge and cut in half.
• Return unused portion to fridge.
• EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
• Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
• Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
• 8 inch thickness.
• OR-- Lightly flour work surface.
• Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
• sprinkle surface lightly with flour as needed.
• Cut dough into desired shapes.
• Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
• Get as many dough shapes out of each sheet because dough should*only be rolled twice.
• *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
• Bake 2 sheets at a time, until cookies are evenly golden brown.
• ,6 to 8 minutes.
• Rotate sheets halfway through baking for even browning.
• Using thin-bladed spatula, immediately transfer to cooling racks.
• Decorate if desired.

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE

Steps:

• For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside. In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes. For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

CORNMEAL COOKIES III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
• Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
• In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
• Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
• To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

CORNMEAL LIME SHORTBREAD FANS

Steps:

• Heat oven to 325 degrees. Grate 1 teaspoon zest from the limes. (You can usually get 1 teaspoon from 1 lime, but you may need to grate some zest off the other.) Add to a food processor.
• Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
• Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, about 40 to 50 minutes.
• Transfer to a wire rack to cool. Using a butter knife, cut the shortbread into 12 wedges while still warm.
• Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners' sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets. (Use a citrus zester, if you have one, or a regular zester, if you don't.)

LIME CORNMEAL BARS WITH BLUEBERRY GLAZE

Steps:

• Make the crust:
• Preheat oven to 350°F. Butter a 9x13" baking pan and line with parchment paper, leaving a 1" overhang on both long sides.
• Combine cornmeal, powdered sugar, salt, and 2 cups flour in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup butter and beat until mixture resembles coarse meal and dough sticks together when you rub it with your fingers. Transfer dough to prepared pan and press into bottom and 1/2" up sides with your knuckles. Bake crust until golden, 18-20 minutes. Remove pan from oven and reduce oven temperature to 300°F.
• While crust is baking, whisk granulated sugar, lime zest, and remaining 3 Tbsp. flour in a large bowl until combined. Add eggs and yolk and whisk until smooth. Whisk in lime juice and pour mixture onto hot crust (it's easiest to do this with pan on oven rack) and bake until topping is set, 25-30 minutes. Transfer pan to a wire rack to cool.
• Make the blueberry glaze:
• Combine blueberries, granulated sugar, and 3 Tbsp. water in a small saucepan. Bring to a boil and simmer over medium heat, stirring occasionally, until blueberries have burst and sauce is slightly thickened, about 20 minutes. Let cool slightly. Purée blueberry mixture in a blender until smooth and strain through a fine-mesh sieve into a small bowl. Let glaze cool.
• Pour blueberry glaze over lime filling and spread to form an even, thin layer. Let cool completely, then chill until ready to serve. Lift bar out of pan using parchment overhang and cut into 24 squares.
• Do Ahead
• Bars can be stored in an airtight container and chilled for up to 3 days.