Cornmeal-Lime Cookies

• Cookies:
• 1/2 cup butter, room temperature
• 1 c. granulated sugar
• 1 large egg
• 1 t. vanilla
• 3 T. coarsely grated lime rind (about two limes; reserve the limes to use for juice later)
• 1 c. medium-grained cornmeal (not corn-flour)
• 1/4 c. cornstarch
• 1/2 c. potato flour
• 1/2 t. salt
• 3/4 t. baking soda
• 1/2 t. cream of tartar

1. Prep:
2. Zest and juice the limes. Set aside.
3. Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside.
4. Cream:
5. Put the room temperature butter in the bowl of a stand mixer, or a large kitchen bowl. Beat on medium speed for about 1 minute, or by hand until light and fluffy. Add the sugar in two separate additions. Scrape the sides of the bowl, add the egg, and beat for about 30 seconds; the mixture should be very light and creamy. If necessary, scrape the sides of the bowl a second time to ensure the egg is fully combined. Add the vanilla and the lime rind (NOT the juice).
6. Finish the batter:
7. Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable.
8. Chill the dough for 2 hours.
9. Bake:
10. Set the rack in the upper third of the oven, and preheat to 350 degrees.
11. Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop.
12. Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold.

cookies, butter, sugar, egg, vanilla, lime rind, cornmeal, cornstarch, flour, salt, baking soda, cream of tartar

Taken from www.epicurious.com/recipes/member/views/cornmeal-lime-cookies-50027086 (may not work)