We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Saturday, July 31, 2010

Cookie Recipe #210 - Cornmeal and Nutmeg Cookies

Just as you can't judge a book by its cover (although I do sometimes), you can't judge a cookie by its name. I really thought this was going to be a weird cookie, but after tasting it, I decided it was pretty good. Biting into one of these is like cutting a corn muffin into slices and baking until crisp. They are a refrigerator cookie so can be made the night before or a couple of days ahead.

Ingredients: 3/4 cup granulated sugar, 3/4 cup unsalted butter, softened, 2 egg yolks, 1 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg.

Instructions: In a large mixing bowl, beat sugar and butter. Add egg yolks and continue beating until light and fluffy.

Beat in flour, cornmeal, baking powder, salt, and nutmeg until dough is smooth.

Divide dough into 2 portions. Shape each into a roll, about 2 inches in diameter. Wrap in plastic and chill in refrigerator at least 3 hours and up to 3 days. (Dough can also be frozen for up to 6 months).

Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Cut rolls into 1/4 inch thick slices. Arrange flat on baking sheets, about 2 inches apart. Using the tines of a fork, press lightly on the edge of each side. Bake 8-10 minutes until cookies are firm and edges are golden. Transfer to wire racks to cool completely. Store in an airtight container.

Makes 3-4 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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