Ingredients
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
Preparation
Prep: Zest and juice the limes. Set aside.
Whisk the dry ingredients (cornmeal, potato flour, cornstarch, salt, soda and tartar) together in a medium bowl. Set aside.
Cream: 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).
Finish the batter: Stir in the dry ingredients in three separate additions. The mixture will become fairly stiff, but should be manageable.
Chill the dough for 2 hours.
Bake: Set the rack in the upper third of the oven, and preheat to 350 degrees.
Roll walnut-sized balls, and depress slightly with index and middle finger; or if available, use smallest sized cookie scoop. Bake 30 cookies to a sheet for 8 minutes, until puffed and light gold.
