Refrescante | Cornmeal, Parmesan Cheese, Cream Cheese, and Jalapeno Pepper.
Inspired by a Mexican sope, Refrescante’s base is a flaky sweet-corn crunch. Filled with Parmesan, cream cheese, lemon, and jalapeno, the combination of the cookie’s base and its cool, spicy center creates a wonderful hot-cool sensation.
¾ cup unsalted butter, softened
1/3 cup sugar
2 teaspoons lemon zest
1 teaspoon lemon juice
3 large egg yolks
2 cups all-purpose flour
½ cup cornmeal
½ teaspoon coarse salt
¾ cup shredded Parmesan cheese
¾ cup cream cheese, room temperature
3 teaspoons lemon juice
¼ cup fresh or canned jalapeno pepper, finely chopped (with juice if canned)
Cream butter and sugar.
Mix in zest, juice, and yolks.
Stir together and mix into above.
Shape balls of dough into 1″ in diameter, rustic boat shapes 2″ apart on parchment lined or nonstick baking sheet.
Bake at 350° for 12 minutes, or until bottoms are golden.
Let sit for a couple of minutes and transfer to a cooling rack.
In a separate bowl, mix cheeses, lemon juice, and jalapeno until smooth.
Adjust consistency with lemon juice so that it is soft enough to not crack the cookie boats when filling.
Keep refrigerated until serving.