she’s goin’ down 
Hey Martha, we can totally work out some sort of “identity theft” situation if you want. take my passport (i’ll photoshop you in, and I KNOW you got a laminating machine, i seen it on the show), go to europe and get away from it all. all i ask for is some martha stewart signature sheets and towels from “The Big K” and a cool mil. we can work this out, girl!! we can DO this! and teach me how to make them cornmeal and lime glazed cookies - we’ll call it even.
i got your back, martha. you taught me the art of fluffy pancakes and the importance of sharp henkles knives. in the words of tupac, keep your head up.
3 Comments
you are silly, lmao
LIME CORNMEAL GLAZED COOKIES
1 cup unsalted butter —
(2 sticks) room temperature
1 cup sugar
1 large egg
4 teaspoons grated lime rind
2 tablespoons fresh lime juice — (about 6 limes total)
2teaspoons grated orange peel -
(2 medium oranges)
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 cup yellow cornmeal —
plus more for coating glass
LIME GLAZE:
3 1/4 cups confectioner’s sugar
8 tablespoons fresh lime juice
2 1/2 teaspoons grated lime rind — (about 6 limes total)
1. In the bowl of an electric mixer fittedwith the paddle attachment, cream butter and
sugar until light and fluffy, 3 to 4 minutes. Add egg; beat until just blended. Add citrus zests, lime juice, and almond extract.
2. With the mixer on low speed, add the flour and cornmeal. Continue beating until well blended. Transfer dough to a piece of plastic wrap. Shape the dough into a disk, wrap, and chill until firm, about 1 hour.
3. Heat oven to 350°. Line two baking sheets with Silpats or parchment paper. Using a 1
1/4-inch ice-cream scoop, form balls from chilled dough. Place balls on prepared sheets, spaced about 3 inches apart. Dip bottom of a medium drinking glass into a
bowl filled with cornmeal. Flatten balls with the bottom of glass until dough is about 1/4 inch thick.
4. Bake cookies until crisp and light-golden brown around the edges, 14 to 16 minutes. Transfer baking sheets to a wire rack, and
let the cookies cool completely.
5. Place a wire rack on top of a piece of parchment paper. Pour the lime glaze over the cooled cookies, allowing the excess to
drip off the edges. Let glaze set. Store cookies in an airtight container for up to 1 week.
To Make Lime Glaze:
Sift confectioners’ sugar into a medium bowl. Add lime juice; stir until smooth. Stir in the lime zest. Use glaze mmediately.
LMAOOO jared. you’re a nut