CORNMEAL-LIME COOKIES

Steps:

• 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.