Book Lovers
There is something comforting about Hallmark movies. Despite having the same plot in every movie, I consider them the entertainment equivalent of cozying up in your favorite blanket that smells like home while wearing worn-in fuzzy socks. The consistent trope of the big city professional falling for the small town sweetheart while leaving their cranky city relationship behind is what keeps me coming back. It does make me wonder- what happens to that cranky city person ditched in the relationship? Do they ever get the happy ending? That is exactly what Emily Henry had in mind when writing Book Lovers.
Nora is a chic New York City literary agent who wears a cut-throat personna. However, when you look a little closer, her relationship with clients and younger sister, Libby, can easily challenge that facade. After another break up, pregnant Libby convinces Nora to go on a girls trip to one of her favorite romance novel settings: Sunshine Falls, North Carolina. While the books made this town seem picturesque, the characters soon find the sunshine and rainbows painted of small town living also has some grey tones as well. Libby, however, is still convinced light can be shed on the situation as she challenges them to complete the “Life Changing Vacation List”.
While in Sunshine Falls, Nora runs into one of her literary nemesis- editor Charlie Lestra. Even though she is taken aback by his bluntness, Nora ends up working closely with Charlie on a work project with a stiff deadline. As the relationship unfolds and items are checked off the vacation list, Nora and Charlie learn important lessons about not only themselves, but each other. Sunshine Falls has a way of bringing what is in the dark to light.
This is the third book I have read by Emily Henry, and every single time I have a binge reading session during the last 150-200 pages. I admire how she is able to weave in metafiction by making fun of tropes and creating books within a book. Henry does a fantastic job of canonizing her other books as part of her romantic comedy universe. Her subtle nods to characters and their jobs from other books she has written is extremely clever and fun to catch.
When figuring out what to cook based on this book, Emily Henry presented me with fantastic options. I could go with one of the homemade vegetarian brunches Libby makes such as ricotta pancakes. I could take a stab at the delicious goat cheese salad and Cacio e Pepe exclusively found on the weekends at Giacomo’s. I was even almost sold on the salad from the bar and grill Poppa Squats, but it was basically a bowl of cubed ham. Then, the most unique and perfect book recipe was revealed.
One thing that bonds Nora and Libby as sisters is losing their mother as teenagers. This traumatic event brought them together yet also is a point of contention as they try to hold a little too tightly to each other. A recipe that brought comfort to them as little girls was corn lime cookies hot out of the oven. Even with their mother gone, they cling to this tradition as an unspoken love and peace offering between each other. I knew right away this was the recipe to attempt.
I am not going to lie, I was taken aback by the combination of corn and lime. After some internet research, I did find these cookies are typically made with cornmeal, which could offer a unique texture. Another bonus was finding out Southern Living and Martha Stewart both had recipes for cornmeal lime cookies. This fact gave the flavor profile some more credibility in my opinion. A few days of experimenting in the kitchen combined with some critiques from book club members, a recipe was developed. I hope this recipe can bring you comfort as it did for Nora and Libby.
[This article is part of an ongoing series of book reviews coupled with recipes. For the previous book review, click here.]
Cornmeal Lime Cookies
Yields 2 dozen cookies
1 ½ cups all-purpose flour (I prefer White Lilly)
½ cup finely ground yellow cornmeal
¼ teaspoon kosher salt
10 tablespoons unsalted butter, softened
¼ cup powdered sugar
¼ cup granulated sugar
1 large egg
1 teaspoon grated lime zest (2 limes)
Lime Glaze:
2 cups powdered sugar
Lime juice (3 limes)
1 ½ teaspoons of lime zest (3 limes)
2 tablespoons milk (can use dairy or oat milk)
Pre-heat oven to 350 degrees Fahrenheit.
Whisk dry ingredients (flour, cornmeal, and salt) in a small bowl.
In a larger bowl, beat butter, powdered sugar, and granulated sugar with a hand mixer on medium speed for about 3 minutes. Butter and sugar should be fully incorporated and fluffy.
Add egg and lime zest to other wet ingredients and beat until incorporated. Reduce speed to low, and gradually add flour mixture until dough can form a ball.
Line 2 baking sheets with parchment paper. Use a cookie scoop for the dough (about 1 tablespoon) and place on prepared baking sheets.
Bake approximately 12 minutes, rotating baking sheet from front to back halfway through bake time. The cookies should be fluffy and golden brown on the bottom.
Meanwhile make glaze. Whisk powdered sugar before adding in the lime juice, zest, and milk. Use hand mixer on medium speech until no powdered sugar clumps are left.
Transfer cookies to a wire rack to cool completely, about 20 minutes, before drizzling them with icing. Let icing harden before serving.