Cornmeal and Lime Cookies
- 1 ½ sticks butter, softened to room temperature
- ¾ C sugar
- 1 egg
- 1 ½ C flour
- ½ C cornmeal
- 1 Tbsp lime zest
- 1 Tbsp lime juice
- 1 tsp baking powder
- ½ tsp salt
- ½ C sugar, for coating cookie dough
- ½ C white chocolate chips
- Zest of two additional limes, for topping
Preheat oven to 350°. In stand mixer, cream butter and sugar for 2–3 minutes, until light and fluffy. Add egg and mix until just combined. Add flour, cornmeal, lime juice, 1 tablespoon lime zest, baking powder and salt. Mix until dough comes together.
In small bowl, add remaining 1/2 cup white sugar. Scoop out dough with cookie scoop, then roll each ball in sugar until completely covered. Place on baking sheet lined with parchment paper. Bake for 12 minutes. Remove cookies once finished and cool completely.
While cookies bake, slowly melt white chocolate over double boiler. Once chocolate is completely melted, use spoon or piping bag to drizzle over cooled cookies. To finish, sprinkle lime zest over top of cookies while white chocolate is still warm. Makes 28 cookies.