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.