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!

Wednesday, September 22, 2010

Cookie Recipe #263 - Cornmeal Ribbons

These ribbons of lemon and cornmeal are accentuated with a luscious lemon icing and sprinkled with yellow-tinted sugar droplets.

Ingredients: 2/3 cup butter, softened, 2/3 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 egg, 1 1/2 teaspoons finely shredded lemon peel, 1 teaspoon vanilla, 1/2 cup yellow cornmeal, 1 1/2 cups all-purpose flour. Icing: 1 1/2 cups sifted powdered sugar, 2 teaspoons lemon juice, 1-2 tablespoons milk.

Instructions: In a large mixing bowl beat butter; add granulated sugar, baking powder, and salt, mixing well. Add in egg, lemon peel, and vanilla until combined. Beat in cornmeal and flour until thoroughly incorporated. Divide dough in half; cover and chill about 3 hours or until easy to handle.

Preheat oven to 375 degrees. On a lightly floured surface, roll half of the dough at a time into a 10x8-inch rectangle, smoothing edges. Cut rectangle in half lengthwise. Cut rectangle crosswise into 8 strips. Place 1 inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7-8 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.

Make icing: in a small bowl stir together powdered sugar and lemon juice. Add enough of the milk to make of spreading consistency. Frost each cooled ribbon with icing and sprinkle tinted sugar (or untinted) over each. Allow icing to harden before devouring.

Makes about 3 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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