A lot of times, recipes aren’t perfect. But as a general rule of thumb, even imperfect cookies are still delicious.
These cookies are some of those imperfect, but resoundingly delicious cookies. The flavors of lime and cornmeal, buttery, nutty cookies and rich, cool lime curd play perfectly together. They’re not the prettiest of cookies, but just watch as they disappear by the dozens.
Fresh lime, kaffir leaves, and corn all are seemingly fresh flavors, which ties these cookies perfectly to our place: Miami. They require a bit of tinkering still—perhaps a little more elegant looking, a little more color on the cookie. But be sure that it’ll be tasty tinkering, which really is the best kind.
Lime Curd Cornmeal Cookies sounds like a far cry away from Tartine’s 50/50 sables, but after a successful pecan and rye sable, we decided to mix it up with cornmeal, almond, and white flour. A 25/25/50 sable, which admittedly does not have quite as nice a ring to it. So Lime Curd Cornmeal Cookies it is. They’re fresh, tart, and just the right size for a perfect bite.
Lime Curd Cornmeal Cookies
Loosely adapted from Tartine No. 3
95 grams cornmeal
90 grams almond flour
185 grams flour
135 grams sugar
Pinch fine sea salt
135 grams unsalted butter, room temperature
1. Combine cornmeal, almond flour, flour, sugar, and salt in a bowl. Cut in the butter and blend until incorporated. Divide in two and mold into logs, about 1 ½ inch in diameter. Refrigerate until firm, about an hour.
2. Preheat oven to 375 degrees. Remove logs from refrigerator and cut into about ½ inch discs. Roll each disc into a ball and space evenly on parchment-lined baking sheets. Press an indent into each disc. Bake for 10 to 12 minutes, or until lightly golden on bottom.
3. Let cool completely and top each with a dollop of lime curd.
We used this recipe from Saveur, but with only one or two kaffir lime leaves and instead of key limes, we just used regular limes. A possible punishable offense considering we live in Miami, but we really wanted cookies, and we had limes. That’s our excuse officer, and we’re sticking to it.