It's all about the little things with me and the small details that take an experience from great to exceptional. You know the hotels that welcome you with a warm cookie when you visit the front desk? I love that. Ever since I was younger, I developed somewhat of an obsession with making my family's home into a "luxury hotel". I left notes on my parents' and sisters' bathroom sinks, folded the toilet paper into a nice, neat point and turned down the beds from time to time, leaving a small chocolate to enjoy before bedtime. I kid you not when I say that while speaking in a British accent, I recorded a five minute infomercial on my tiny pink tape player highlighting all of the "services" the Nido Luxury Hotel had to offer. Yes, I know. Don't even say anything.
At the end of July, the lovies came to visit for what was a glorious long weekend. It was the first time my parents, sisters and I had all been together since Christmas and if you know my family, you can pick up your jaw now. Believe me, we were aching for time together. Given my childhood antics, I only found it appropriate to welcome my family with a lovely spread, personalized koozies included. What better way to kick off a highly anticipated family weekend than with treats, mojitos and the promise that no one will steal your beer all weekend?
These Lime Cornmeal cookies from Giada are crisp, light and perfect for summer. Usine rice flour yields a lighter cookie and the cornmeal provides a surprising and delightful crunch. And the citrus glaze? Well that really deserves it's own post. It's good enough for swimming.
Lime Cornmeal Cookies with Citrus Glaze
recipe from Giada DeLaurentiis
1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 Tbsp. fresh lime juice
1/2 tsp. pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. fine sea salt
1 1/3 cups powdered sugar
2 large limes, zested
3 Tbsp. fresh lemon juice
Also will need: round cookie cutter (I used a 2 inch round for petite cookies)
Line a baking sheet with silicone or parchment paper and set aside.
In a food processor, pulse together butter, sugar and lime zest until combined. Add the egg, lime juice and vanilla. Process until smooth, then add the rice flour, cornmeal, baking powder and salt. Process until the mixture forms a dough. Place the dough on a floured surface and knead for about 20 seconds. Wrap the ball of dough with plastic wrap and chill in the refrigerator for 20 minutes. (I chilled mine overnight and let it sit out for 30 minutes the next morning before rolling it out to cut the cookies)
Preheat oven to 350 degrees. Roll the dough out on a lightly floured surface, making sure the dough is about 1/4" thick. Using your round cookie cutter, cut the cookies until all of the dough has been used, making sure you are gathering any scraps, kneading them together and rolling those out as well.
Bake at 350 degrees for 15-20 minutes, or until the edges are golden. Smaller cookies equals shorter amount of time in the oven. Mine cooked perfectly right at 12 minutes.
For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest and lemon juice until smooth. Spread 1 tsp. of glaze onto each cookie. Let harden for 45 minutes before serving.