Brown Butter Cornmeal Cookies with Basil-Lime Glaze

We’re all friends, right? Good. Because I need some intimate advice from you. I know I’m a review site. I know that you come to me, like slightly tubby older men seeking discipline from a ravishing dominatrix or college students flocking to Jackass 3, for a little snark and a laugh at the expense of cookies or soda. Does my posting recipes make you want to punch me in the face? Do you die a little when I wax about my many forms of enchiladas or inwardly cry when you see another angled, bokeh-infused photo of a cake? Discuss, please.
Well, even if you do hate it, I sure don’t. And these cookies should win you over for sure. They’re crumbly, they’re soft, they’re chewy and salty and crispy from the cornmeal like the more sophisticated older sister of Momofuku’s corn cookie. If I loved you enough, I would send each and every one of you a batch of these. But even if I don’t, you can still make them at home! This is one of the first baking recipes I’ve just winged and made from scratch and I’m really pleased with the results.
Brown Butter Cornmeal Cookies with Basil Lime Glaze
Ingredients (makes about 24 cookies)
1 cup of unsalted butter
1/3 cup white sugar
1 cup brown sugar
2 eggs
2 tablespoons of vanilla bean paste or vanilla extract
1 cup of flour
2 cups of coarse yellow cornmeal
1 1/2 teaspoons of baking soda
1 teaspoon of sea salt
1 1/2 cups of powdered sugar
1/2 cup of whole milk plus two tablespoons
3 tablespoons of lime zest
2 tablespoons of lime juice
3 tablespoons of minced basil
1. Preheat oven to 350. In a large saucepan, melt and cook the butter on medium-high until the milk solids have cooked and browned at the bottom. When the butter is fragrant and an amber brown color, take it off the heat. Let it cool for about 30 minutes to a few hours or until it’s at room temperature and soft.
2. Cream with the sugars and add eggs and vanilla. Stir vigorously and add dry ingredients. Chill for 30 minutes or until solid to the touch and bake in oven for 12-15 minutes. When the cookies are puffy and slightly brown on top, they’re ready.
3. Combine glaze ingredients in a bowl and mix until smooth. Drizzle over cookies and garnish with extra basil if desired.
Come on, you couldn’t hate these if you tried.

One thought on “Brown Butter Cornmeal Cookies with Basil-Lime Glaze”

  1. I love the recipes!! How could anyone be annoyed by enchiladas? I almost called myself an enchilada whore just now but realized it’s just because I’m dying to use the word whore more often and it’s surprisingly difficult to fit casually into every day language. Anyway, your reviews are great but I think your blog is even better with the recipes.

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