Lime Cornmeal Cookies

Position a rack in the center of the oven, and heat the oven to 350 degrees.

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy. (This step will take 10 minutes using a hand-held mixer or wooden spoon.) Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor. Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined. Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

In a small bowl, stir together the flour, cornmeal, baking powder, and salt. On low speed, slowly add the flour mixture to the butter-sugar mixture and then mix until the flour is completely and the dough is evenly mixed.

The original recipe says to form scant-1/4 cup balls and place and the baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. I prefer smaller cookies and use a cookie scoop. Adjust baking times according to size, about 25 minutes for 1/4-cup size and ~10 minutes for regular cookie-scoop size. The cookies should be only pale brown around the edges, still pale in the center, and just firm to the touch in the center. Be careful not to overbake the cookies and let the tops brown. Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing. (If you try to glaze the cookies while they are still hot, the glaze will run off.)

To make the glaze: While the cookies are cooling, in a small bowl, whisk together the confectioners' sugar, water, lime juice, and lime zest until smooth. you should have about 1/2 cup. (The glaze may be made up to 1 week ahead and stored in an airtight container at room temperature.)

Brush the cookies with a thin layer of the glaze then allow the glaze to set for about 10 minutes before serving or storing.

The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored in an airtight container in the refrigerator for up to a week.

When we bought these from Flour Bakery in Boston, they had sandwiched two together with some cream cheese frosting, infused with a little lime zest--also yummy! The final shape is somewhat mounded--they don't bake up flat as you might expect for a sandwiched cookie.