RoundAbout San Diego

While Alex was hard at work on the bathroom I thought I'd make some cookies - not something I do very often. This recipe came from Martha Stewart's Everyday Food Magazine, November 2008. The recipe calls for yellow cornmeal and I had it in medium grind which left the cookies a little grainy. If I were to make them again I would try a finer grind. I'm still picking the grains out from in between my teeth as I write. They were not overly sweet, which I like, and all in all I quite liked them.

Cornmeal Cookies



1 1/2 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
1/2 tsp salt
3/4 c (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract

Preheat oven to 350. In a medium bowl, whisk together flour, cornmeal and salt; set aside

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Makes 26