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Saturday, May 19, 2007

Buttery Cornmeal Crisps

The Altitude Adjustment Section
Buttery cornmeal crisps are cookies — really! Just try them for an unusual grown up treat, think of it as health food if it helps. And you probably have all the ingredients in your house right now! Remember, they can be filled with apricot or raspberry preserves, or how about some lemon cinnamon mousse? Ahh... now you're interested?

1 1/4 cups sifted A.P. flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) room temperature, unsalted butter
1 cup granulated sugar
1 room temperature egg
1 teaspoon vanilla extract
1 cup yellow cornmeal

In a medium bowl, whisk together the flour, powder and salt and set aside. In the bowl of an electric mixer, cream the butter and sugar till smooth. Beat in eggs and vanilla. Scrape down bowl and add cornmeal. Mix till well blended, then with mixer on the lowest speed, add the flour mixture. Turn dough onto floured table and form into a ball. Then divide in half and form into a log 7 inches long by 1 1/2 inches thick. Wrap in plastic wrap and refrigerate till hard, I say overnight.

To bake, preheat oven to 350, line a sheet pan with parchment. Cut the cookies with a sharp knife into 1/8 inch slices and place 2 inches apart on sheet pan. Bake for 8-9 minutes or till edges turn golden brown. Store in an airtight tin and dust with confectioners sugar or fill with something yummy.