Lime Cornmeal Cookies

I made the most interesting little cookies the other day, they are hard to describe and when you do they don’t sound all that good, but then there is something about them that lures you in.  The lime, the cornmeal, the nutty-ness?  They are not a super sweet cookie, they are a bit like a scone in texture, crumbly not chewy.  Tastes great with a glass of milk or a cup of coffee.  The boys loved them and just about ate them all, which I didn’t mind, because they are absolutely gluten and sugar free, and for a cookie that’s pretty good right?

Ingredients: 1 1/4  cups flour (I used GF, Bob’s Red Mill), 1/2  cup  plain yellow cornmeal, 1/2  cup  butter, softened, 1/2  cup  sugar (I used 1/3 cup Agave), 1  large egg, 1  tablespoon  lime zest, 1  tablespoon  fresh lime juice, 1/2  teaspoon  vanilla extract

For this recipe I used the GF Bob’s Red Mill all purpose baking flour.

I also used Agave as a sweetener.

In a mixing bowl, mix the flour and cornmeal and set aside.

In your stand mixer, add 1 stick of butter and your agave, beat until agave is fully incorporated.

Zest 2 limes

And add to the butter mixture.

along with 1 T lime juice.

Then slowly incorporate the flour.

The dough will be very thick.  Be sure to scrape down the sides and mix it all.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

then roll the dough into a 12-inch long log.

Slice about 1/4 inches thick

and place slices on the cookie sheet.  Check out my new silpat, a Christmas gift from my mom, love it!

Bake for about 10-12 minutes at 375°F.

Drizzle with a bit of agave.

and enjoy.

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Lime Cornmeal Cookies

Adapted from Southern Living

Ingredients

1 1/4  cups flour (I used Gluten Free, Red Bob Mills all purpose baking flour)
1/2  cup  plain yellow cornmeal
1/2  cup  butter, softened
1/2  cup  sugar (I used 1/3 cup Agave)
1  large egg
1  tablespoon  lime zest
1  tablespoon  fresh lime juice
1/2  teaspoon  vanilla extract

Combine flour and cornmeal. Beat butter and sugar (Agave) at medium speed with an electric mixer until light and fluffy. Add egg and next 3 ingredients, beating until blended. Gradually add flour mixture, beating just until blended after each addition. Cover and chill dough 1 hour.

Shape dough into a 12-inch log using wax paper.

Preheat oven to 375°F. Cut log into 1/4-inch-thick slices. Place 1 inch apart on ungreased baking sheets. Bake 12 minutes or until set. Transfer to wire racks; cool completely (about 15 minutes).  Drizzle with a little agave or honey.

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Simply Sugar and Gluten Free, “Slightly Indulgent”
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