After a disastrous and disappointing baking fail over the weekend I was looking for a little pick-me-up, something to get me back in the game. Cookies seemed like the logical choice. They’re hard to mess up, don’t take a lot of time, and everyone loves a tasty cookie.
I decided to leave my stand mixer where it sat and use a bowl and wooden spoon instead. I needed to get back to the basics and find my baking mojo again.
I had forgotten what it was like to cream butter and sugar by hand, forgotten that it was even possible without the help of my modern appliances. But they blended together just nicely, all it took was a little elbow grease.
As you’re mixing these cookies together you may think you’re adding too much lime, but resist the urge to stop zesting after only two or three limes. Follow the recipe exactly and you’ll have yourself a cookie with just the right amount of tartness, enough to please lime enthusiasts, but not too much to overwhelm everyone else.
The cookies are almost like little cakes, very soft and tender. The cornmeal flavor and texture is there, but subtle. Sometimes cornmeal can be too overpowering in a recipe, I’ve found, and make the product grainy, but not here. The glaze is really “the icing on the cake”, and is perhaps my favorite part about this cookie.
All in all, I’d say this recipe is a real winner. I bet you haven’t made a cookie quite like this one and I think you probably should. I urge you to mix them by hand too, that helps to make them all the more rewarding and enjoyable.
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