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Cornmeal Lime Cookies Adapted from The Kitchn Makes around 3 dozen Cookies 1 1/2 cups all purpose

flour 3/4 cup cornmeal 1/2 tsp baking powder 1/4 tsp salt 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature 3/4 cup sugar Zest of three limes 1/2 tsp vanilla extract 2 large eggs, room temperature 2 tablespoons fresh lime juice 1/3 cup dried cranberries Icing 2 1/2 cups powdered sugar, sifted 1/4 cup + 2 tablespoons lime juice 1/4 tsp vanilla extract Zest of two small limes Preheat the oven to 350 degrees F. Whisk together the dry ingredients flour, cornmeal, baking powder, and salt. Set aside. Pour the sugar into the bowl of a stand mixer. Add the lime zest and rub in with your fingers marry the sugar with the fragrant citrus oils, leaving the sugar damp and full of lime flavor. Add the butter and beat on medium-high with the paddle attachment, creaming until light and fluffy. Scrape the bowl, add the lime zest and fanilla, and beat until just combined. Next, beat in the eggs and lime juice, mixing only until incorporated, around 30 seconds. The batter , y Slowly mix in the flour in three stages, beating only until incorporated. The batter should come together into a dough. Beat in the dried cranberries until just combined. Scoop out the dough in rounded teaspoons and roll into balls, placing them 2 inches apart on a parchment lined baking sheet. Bake 12 minutes or until set and just barely golden on the edges. Let cool completely before icing. To make the glaze, whisk together the powdered sugar, lime juice, lime zest, and vanilla extract together. Dip the cookies into the glaze and set on a wire rack. The icing should firm up in around 30 minutes.