I hope you’re not done filling your holiday cookie platters, there is one more to add. I wish I’d known about this cookie sooner (as in 10 years ago), but I only learned of its existence while out delivering my own cookies. Ironic? Maybe.
She let me know she loved my idea using a whoopie pie pan to make cookies and hers turned out awesome using that method. I was so happy hearing this. It means someone is reading. And participating! It warms my heart.
Anyway, we talked cookies for a while and Kristy shared with me her favorite cookie to bake, these Corn Lime Cookies. The name alone made my mouth water.
The recipe comes from Los Bagels in Northern California (Arcata & Eureka). The focus at Los Bagels is on Jewish ethnic tradition with the customs and tastes of Mexico mixed in. How cool is that? Their menu is a mix of traditional Jewish food with Mexican influence throughout. I cannot wait to return to NorCal to enjoy lunch at their place.
My assumption was this cookie was crisp and flat. I wasn’t really sure, since I hadn’t seen or tasted it. I prefer my cookies with crisp edges and a softer, thicker center.
I did not change their recipe, but only the method in which it is made. I’m telling you, these are beautiful cookies. Refreshing too, with all the zesty lime. I am absolutely in love with them and they will forever be part of my cookie repertoire.
As you can see above, I used my whoopie pie pan, as I did in this recipe to keep the cookies thick and perfectly shaped. Even cold, this dough is very soft and spreads quickly on a sheet pan once in the oven. It is totally fine to make them that way, but the whoopie pie pan makes them gorgeous for stacking in wide-mouth mason jars or in cellophane bags (with a green and yellow ribbon of course) for gifting.
I also weigh all my cookie balls to make sure they are uniform in size and chill my dough to refrigerator temps.
I am so grateful to have found a new, favorite cookie. The lime icing really puts them over the top. I implore you to try it soon!
Corn Lime Cookie
For the cookie:
- 1-3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter
- 1-1/4 cups sugar
- 1 large egg
- 1-1/2 Tablespoons lime zest
- 1 Tablespoon lime juice
- 1/2 cup yellow corn meal
For the icing sugar:
- 1 cup confectioners' sugar
- 2 Tablespoons lime juice
- zest from one lime
- In a medium bowl, combine flour, salt and baking soda. Sift. Set aside.
- In the bowl of an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy; 3-4 minutes. Add egg, lime juice and zest, mixing until combined. Turn mixing speed on low adding flour slowly until all is incorporated. Add corn meal until fully mixed.
- Make cookies into ping-pong sized balls (or 32 grams). Place on a tray and refrigerate until very cold.
- When chilled, place cookie balls (12 at a time) on the whoopie pie pan and bake for 12 minutes in a 350 degree oven. (You can use a regular baking sheet covered with parchment or a silicone liner but the cookies will not look as you see them here. They will be flat.) Remove the cookies from the oven and let them finish cooking on the tray. The edges will be slightly brown and the middles very soft. Do not disturb them for at least 20 minutes ( It makes it easier if you have two whoopie pies to work with. Never put cookie dough onto a hot pan.) Remove to a tray until completely cool.
- When cookies are completely cool, mix together confectioners' sugar, lime juice and zest until fully combined. If it is too runny add more sugar to get a pourable but thick consistency. Frost each cookie. Let dry completely or overnight before stacking.