Muffin cookie that melts on the tongue.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick (4 ounces) unsalted butter, room temperature
- 3/4 powdered sugar
- 1 egg, room temperature
- 1 tablespoon milk
- 1 teaspoon fresh lime juice
- 1 teaspoon vanilla extract
- The Glaze
- 1 tablespoon lime juice
- 1 teaspoon lime zest, plus more for garnish
- 1/4 cup powdered sugar
Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment; set aside.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and powdered until well combined and light, about 2-3 minutes. Add the egg, beat slightly then add the milk, lime juice and vanilla. Beat until the liquids are partially incorporate-It's OK if the batter looks a little lumpy.
Slowly add the dry ingredients to the butter mixture, beating on low speed just until combined, taking care not to overmix.
Scoop by rounded tablespoons at least 2 inches apart onto the prepared baking sheets, and bake until the bottoms of the cookies turn golden brown, about 10 minutes (check by lifting carefully with a spatula).
While cookies are baking, make the glaze by whisking together lime juice, 1 teaspoon zest and powdered sugar.
When the cookies are done, remove them from the oven and immediately brush once with a light coating of the glaze. Move cookies to wire rack. When completely cooled, brush with another layer of the glaze, and sprinkle with lime zest.
NOTES: Too much lime in the dough can turn it bitter.
Glaze should be brushed over cookies twice-once on the bottom right out of the oven & a 2nd time offer cookies have cooled.
Makes 28-30 cookies.