Servings: makes ten to twelve large cookies

cookie cookie
included in your kit: subheading: included in your kit:
1 cup/200 g sugar 1 cup/200 g sugar
2 T grated lime zest 2 T grated lime zest
1 tsp vanilla paste 1 tsp vanilla paste
2 cups/280 g all-purpose flour 2 cups/280 g all-purpose flour
½ cup/80 g coarse yellow cornmeal ½ cup/80 g coarse yellow cornmeal
2 tsp baking powder 2 tsp baking powder
½ tsp kosher salt ½ tsp kosher salt
 
from home: subheading: from home:
1 cup/2 sticks/225 g unsalted butter 1 cup/2 sticks/225 g unsalted butter
2 large eggs (100 g) 2 large eggs (100 g)
 
creamy lime filling creamy lime filling
included in your kit: subheading: included in your kit:
1 2/3 cups/230g confectioners’ sugar, sifted 1 ⅔ cups/230g confectioners’ sugar, sifted
1 tsp vanilla paste 1 tsp vanilla paste
2 T grated lime zest 2 T grated lime zest
1 T freshly squeezed lime juice 1 T freshly squeezed lime juice
pinch kosher salt pinch kosher salt
 
from home: subheading: from home:
½ cup/1 stick/115 g unsalted butter, at room temp ½ cup/1 stick/115 g unsalted butter, at room temp

Preheat the oven to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a wooden spoon or hand mixer, beat the butter, sugar, lime, and vanilla on medium speed until light and fluffy, about 5 minutes (at least 10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape down the sides, the bottom, and the paddle itself a few times during the mixing process; the sugar and butter love to collect there and stay unmixed. Add the eggs and beat on medium speed until thoroughly combined, 2 to 3 minutes. Scrape down the bowl and the paddle to make sure the eggs are thoroughly incorporated.
In a small bowl, mix together the flour, cornmeal, baking powder, and salt. With the mixer on low speed (or using a wooden spoon if mixing by hand), add the flour mixture in three or four additions and mix until the flour is completely incorporated and the dough is uniform.
Using a large spoon or an ice cream scoop, drop the dough in scant ¼-cup balls onto the prepared baking sheet about 2 inches apart. Flatten the dough with the palm of your hand into discs about 2 inches in diameter. (Pro tip: Dip your palm in flour or water to prevent it from sticking to the dough.) Bake until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center, 20 to 24 minutes. Be careful not to overbake or let the tops brown.
Remove the cookies from the oven and let cool on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack to cool to room temperature.
While the cookies are baking make the creamy lime filling.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, lime zest, lime juice, and salt and beat until smooth. The mixture will look like spackle and feel about the same. (You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. Add a few drops of water if need to loosen up the dough.) The filling can be made up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Bring to room temperature before using.
When the cookies are entirely cool, turn over half of them so the flat side faces up. Spoon about 1 rounded tablespoon of the filling onto the center of each turned-over cookie and top with the other half of the cookies. Press down until the filling comes out to the edge of the cookie. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks.
STEP 3: BAKE YOUR KIT AT HOME
STEP 4: SHARE YOUR EXPERIENCE & DELICIOUS TREAT
Tag @joannechang and @flourbakeryandcafe using the hashtag #FLOURLOVE