Cookie Dough

• 8 tbsp (1 stick) butter, slightly softened
• 1 cup white or evaporated cane sugar
• zest of 3 limes
• 1 egg
• ¹⁄₈ tsp almond extract
• juice of 1 lime
• 1 Anaheim & 2 serrano chiles, roasted, seeded, cooled & diced*
• ¼ cup yellow cornmeal, coarse-grind
• ¾ cup white cornmeal, fine-grind
• 1 cup white whole-wheat flour
• ½ cup oat flour
• ½ tsp kosher salt
• ½ tsp baking soda
• ¼ tsp baking powder

Glaze

• ⅔ to 1 cup powdered sugar
• juice of 2 limes
• pinch of salt

Special Equipment

• stand or hand mixer
• #60 portioning scoop
• parchment paper
• baking sheets
• cooling racks
• whisk

Roast Chiles (this step is not shown in the video)

1. First put on gloves and do not touch your eyes while handling chiles.  Slice chiles lengthwise and scoop out seeds with a spoon
2. Broil, oven-roast or grill chiles frequently, until charred (mostly blackened) on all sides
3. Place in a plastic bag and let steam for 10-15 minutes
4. Remove from bag and cut into small dice.  Set aside until step 4 below

Make Dough

1. Preheat oven to 375º
2. Combine butter, sugar, lime zest in a stand mixer with paddle attachment (or in a medium bowl if using hand mixer). Mix on high speed until pale and fluffy, about 3-4 minutes
3. Scrape down the sides of the bowl, add the egg and almond extract. Beat until fully incorporated, about 1 minute
4. Drizzle in lime juice while the mixer is running. Scrape down the sides of the bowl, add chiles, and mix briefly on low speed until dispersed. [The flour will clump on them if they're not already mixed in]
5. In a separate bowl, whisk dry ingredients together to evenly distribute cornmeal and flours. Then add dry ingredients to the mixer.  Mix on low until mostly incorporated, then finish stirring by hand. Dough should be soft and somewhat sticky. [If it’s too difficult to work with, chill no more than 20 minutes in the freezer, or refrigerate 1 hour or overnight]

Portion & Bake Cookies

1. Use a #60 portioning scoop (about 2 tbsp) or drop onto parchment-lined baking sheets, about 18 per sheet
2. Bake for 16-20 minutes or until cookies are faintly golden around the edges, rotating sheets after 8 minutes. Transfer to cooling racks

Make Glaze & Drizzle Cookies

1. While cookies are cooling, mix lime juice with powdered sugar and a pinch of salt. Because every lime will have a slightly different yield of juice, the rule of thumb for proportion is ⅓ cup powdered sugar per 1 tbsp of lime juice. Whisk until no clumps remain [or pass the mixture through a strainer]
2. Place parchment paper under cooling racks.  Crowd cooled cookies as close together as possible and use a fork or whisk to drizzle/spatter the lime glaze over them. Once glaze is dry to the touch, store in an airtight container