Cornmeal Lime Shortbread

Yield
12
serving(s)
Ingredients

1 to 2 limes
1 1⁄2 cups/190 grams all-purpose flour
2⁄3 cup/60 grams whole grain cornmeal
2⁄3 cup/130 grams granulated sugar
1 teaspoon fine sea salt
1 cup/225 grams cold, unsalted butter (2 sticks), cut into 1-inch chunks
1⁄2 cup/60 grams confectioners’ sugar

Directions
  1. Heat oven to 325 degrees. Grate the zest from one lime. Add to a food processor.
  2. Add flour, cornmeal, sugar and salt and pulse once or twice to combine. Add butter and pulse until the mixture resembles fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t over process the dough. It should be somewhat crumbly and not form a ball. (Alternatively, you can mix this in a bowl using two knives, or use a pastry cutter to mix the butter into the flour.)
  3. Press the dough into an even layer in an ungreased, fluted 9-inch tart pan with a removable bottom or in a 9-inch pie pan. Bake until golden brown, about 40 to 50 minutes.
  4. Transfer to a wire rack to cool. After a few minutes, place the tart pan on a cup or jar to easily remove the outer ring. Let cool a few more minutes, and using a sharp knife, cut the shortbread into 12 wedges while still warm.
  5. Make the glaze: Halve the zested lime and squeeze 1 tablespoon juice into a small bowl. Whisk in confectioners’ sugar and, if you like, more lime juice to taste. (More lime juice will make the glaze thinner and more tart, while less lime juice yields a thicker, sweeter glaze.) Drizzle glaze over the cooled shortbread, then zest the second lime over the icing before it sets.
Additional Notes

Makes 12 cookies

Attribution
From Melissa Clark and NYTimes Cooking