Cornmeal Lime Cookies

Lately I've been a big fan of the blog A Sweet Spoonful, by another Seattleite, Megan Gordon.  So I guess I shouldn't have been surprised when a recipe for cornmeal lime cookies caught my eye on The Kitchn.  It turns out Megan was the brains behind the recipe and I knew I had to make them.  I've been on a Thai cooking kick lately so I had a bag of limes lying around.  I figured it was meant to be.  Megan's recipe is so easy to follow and I appreciated the reassurance in her instructions like "don't worry" if your mixture starts to separate, it will come together again.  Anyone who knows me knows that as much as I love baking, I tend to fret if something starts to go awry.  With this recipe I stayed calm and collected, and in return I was rewarded with a delicious treat for my afternoon tea.  Recipe below.
Recipe for Megan's Cornmeal Lime Cookies (makes about 16 cookies)
1 1/2 cups white whole-wheat flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 sticks (16 tablespoons) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons lime zest (from 2 large limes)
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
2 tablespoons fresh lime juice (from 2 large limes)
1 1/3 cups powdered sugar, sifted
1 tablespoon lime zest
3 tablespoons fresh lemon juice
Preheat oven to 350 F.
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In a stand mixer fitted with the paddle attachment (or using hand beaters), cream the butter and sugar together on medium-high until light and fluffy, about 3 minutes. Add the lime zest and vanilla and mix until just combined. Scrape down the bowl. Add the eggs and lime juice and mix to incorporate, about 30 seconds. If your mixture seems to separate at this point, don't worry. It will come together again when you begin to add the flour.
Slowly add the flour mixture in three stages, mixing to incorporate in between each addition.
Using an ice cream scooper or large tablespoon, scoop out the dough in heaping 1-inch balls and place 2-inches apart on a parchment-lined (or greased) baking sheet. Lightly press down on each ball with the palm of your hand, slightly flattening each into a disk shape.
Bake for 14 to 16 minutes or until no longer soft in the middle and ever-so-slightly golden on the edges.
Meanwhile, make the icing: whisk together the powdered sugar, lime zest, and lemon juice until smooth. Once out of the oven, allow cookies to cool completely on a wire rack before icing. Spread glaze over the tops of each cookie. Let sit 1 hour to allow glaze to firm up.  Enjoy!
{If stored in an airtight container, cookies will remain good for up to 3 days.}

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