I’ve pretty much never met a cookie that I haven’t liked (or really any sweet treat for that matter because, let’s be real, my sweet tooth is ginormous-with-a-capital-G). But when it comes to making cookies, I pretty much stick to one thing- chocolate chip. How boring and unoriginal of me. You see, my brain comes up with all these grand ideas for this cookie and that cookie, but then my tastebuds are all like “I just want chocolate chip.” Until my taste buds had one of these and then they were all like “watermelon + chocolate don’t mix on 90 degree days”. And now this is getting weird, because my tastebuds are talking (What? Yours don’t?!) and I’m not quite even sure what we’re talking about anymore. Oh yeah, cookies. So after making these, I wanted to eat the leftover granita for dessert, but I also wanted a little something to go along with it. I remembered these cookies that my Mom used to make that consisted of cornmeal and lime and had a light buttery, texture, which is perfect for summer and to go along side fruit-based desserts. Of course, growing up I only had eyes for my chocolate chip cookies, so I wasn’t always so keen on these cornmeal ones, but I didn’t mind them either. Armed with a bushel of limes (don’t even ask how we got that many), I set out to find a recipe to replicate these cookies for my now-reformed tastebuds. Mr. RC and I finished half the batch in about a day (what butter??!), so it’s safe to say that the chocolate chip cookies might not be so safe in their number one spot…
What’s your favorite type of cookie?
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- The juice of two limes
- The zest of one lime
- 1 tablespoon fresh rosemary, chopped
- 1 1/2 cups all-purpose flour
- 3/4 cup + 2 tablespoons yellow cornmeal + extra cornmeal for rolling
- 1 teaspoon coarse salt
- Granulated sugar
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar, on medium speed, until smooth. Add the lime juice, zest, and rosemary, and mix to combine, making sure to scrape the sides of the bowl as needed. With the speed turned down to low, add in the flour, cornmeal, and salt and mix just until combined.
- Divide the dough in half, and shape each half into a log that's about 1 1/2" in diameter. Wrap each log in plastic wrap (I usually wrap mine in the empty butter wrappers first), and then refrigerate until cold (about one hour; you can speed up this process by placing the logs in the freezer).
- Preheat the oven to 300 degrees. Sprinkle a cutting board with extra cornmeal and granulated sugar (I did about 2 tablespoons of each) and then roll the logs in the mixture to coat them. Slice the logs into approximately 1/4 inch rounds, and place them about 1 inch apart on a baking sheet lined with a silpat mat or parchment paper. Bake until the edges just start to brown and the cookies are golden, about 18-25 minutes (depending on your oven). Cool on sheet. Store in an airtight container for up to a week.
- Rosemary can be omitted and other citrus flavors, such as orange or lemon, can be used in place of the lime.
- Not all of the cookies have to be baked at once; you can keep an unbaked log in the fridge for up to a month or in the freezer for up to 2 months. Just make sure the logs stay tightly sealed in plastic wrap.