Brown Butter Corn Cookies with Lime Sugar

• porsi: 10-12 cookies

Bahan-bahan

10 tablespoons unsalted butter (142 grams)

1/4 cup light brown sugar (53 grams)

3/4 cup granulated sugar (165 grams)

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon Diamond Crystal kosher salt (about 1/2 teaspoon Morton table salt)

1/2 cup all-purpose flour, measured using the scoop-and-sweep method (65 grams)

1 cup finely ground cornmeal (see note about cornmeal) (146 grams)

Lime Zest Sugar

Zest of two limes

2 1/2 tablespoons granulated sugar

pinch salt

Lime Glaze (optional)

Juice from half a lime, about a tablespoon

Zest of one lime, finely grated

1 cup powdered sugar (112 grams)

pinch salt

Petunjuk

Brown the butter. In a saucepan, melt the butter over medium-low heat. Cook the butter, stirring and scraping the bottom occasionally, until it begins to bubble and pop. Continue cooking until the butter foams and you can see brown flecks swimming in the butter when you stir. You’ll know it’s done browning when you no longer hear bubbling and popping — as that’s when all the water has been cooked off. Immediately remove from the heat and pour into a heat-safe bowl to allow to cool just until warm.

Whisk the sugars into the butter until combined, then whisk in the egg, vanilla, baking soda, baking powder and salt until smooth.

Fold in the flour and cornmeal until the last streaks of unincorporated flour disappear.

Chill in the refrigerator for about 30 minutes until it has firmed up, then dole out 10 to 12 dough balls (1.5 ounces, each, or about 3 tablespoons. I like to use a #44 portion scoop for this.) Cover well and return to the fridge for an hour or up to 24 hours.

Make the lime zest sugar, if desired. In a small bowl, rub the lime zest with the sugar and salt to combine. Set aside.

15 minutes before you’re ready to bake, preheat the oven to 350°F . Roll each dough ball in the lime zest sugar.

Bake 5 or 6 cookies on a half-sheet tray lined with parchment for 8 minutes, then tap the sheet tray on the oven rack lightly to deflate the cookies. Continue baking for another 2 to 3 minutes, until the edges of the cookies are light golden brown and the centers look just slightly underdone. Remove from the oven, tap the sheet tray again to deflate the cookies once more, Allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Make the glaze, if desired. In a small mixing bowl, combine the lime juice, zest and salt with 3/4 cup of the powdered sugar. You want this glaze to be fairly thick so it will hold its shape when drizzled, so if it’s too thin, add the remaining 1/4 cup powdered sugar.

Shimmy the cooled cookies in the lime sugar (helps to do this on a plate) or drizzle/sip them in the lime glaze. These are best enjoyed within a day or so of baking.

Catatan

I used a finely ground cornmeal (Indian Head Old-Fashioned Stone Ground Yellow Cornmeal) in this recipe.

Source: Easy Gay Oven Substack