Amy's Lime-Cornmeal Cookies
Julie and I went to Amy's Bread on 9th Avenue yesterday during lunch just to get in a walk to enjoy the nice weather. She bought lunch, I bought a loaf of French bread, then I ordered an oatmeal cookie that had been calling to me while I waited for Julie to get her sandwich.
The woman who was waiting on us (we thought she might be Amy) recommended these lime-cornmeal cookies that I had also been eyeing; it didn't take much convincing for me to switch my order. The yellow cookie was about 3 inches in diameter and rounded like a drop cookie, with just enough lime glaze to deliver a burst of sweet tartness with each bite. The rustic, coarse texture was soft in the center and kind of crunchy on the edges. The cookie part was not very sweet at all, which was a perfect balance for that glaze, and had flecks of lime zest throughout. We both liked it, and Julie kept mentioning it all afternoon.
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This sounds really good. Would you have any ideas for a recipe that might be similar?
The February 1 issue of Woman's Day has a recipe for lime cornmeal cookies, but they're the freeze-and-slice variety, which I think would make a crunchier, thinner cookie than the Amy's Bread cookie, which seemed like it was a drop cookie. Maybe lowering the amount of flour in the WD recipe would allow you to bake them as drop cookies? I don't know if the magazine is still on newsstands, but it's the one with the citrus cover.
There's also a Martha Stewart recipe on FoodTV.com, but I haven't had a lot of success with her recipes, so . . .
I think girls who get cookies and then don't share them with coworkers, even though they know coworkers love cookies more than almost anything, are selfish.
I think co-workers who pu-pu certain foods before they've even tried them should expect to miss out on extraordinary (read: super-yummy) gastronomic experiences such as this.