Page 87 - Classic Cookies with Modern Twists

Ayers Creek Lime Cornmeal Cookies

Si mple by all appearance s, this recipe yields surpr isingly complex
and delici ous cook ies, especi ally if you can get your hands on some
freshly g round cornmeal. Roy’s Calais Flint and Amish Butter
cornmeal from Ayers Creek Farm are par ticularly wonder ful in

these cook ies. Th e or ig inal recipe comes from Anthony and Carol
Boutard, who farm thir ty miles west of P or tland. I’ve made some
minor adjustme nts, but these are still ver y much a Boutard
or ig inal.

MAKES 2 DOZEN 3-INCH COOKIES

1 cup all-purpose flour

½ cup cornmeal

1 teaspoon baking powder
¼ teaspoon fine sea salt

½ cup (1 stick) unsalted butter, room temperature
½ cup gr anulated suga r

1½ teaspoons finely gr ated lime zest

1 egg
1½ teaspoons freshly squeezed lime juice

Egg wash (see note)
Coarse or turbinado suga r, for garnish

1. In a small bowl, whisk together the our, cornmeal, baking
powder, and salt. Set aside.