Living in the South means cornmeal. So what could be better than a cornmeal cookie? This has to be
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| these are Ahmazing! There's crunch from the corn with a soft inside |
measured by GRAMS to come out right so be prepared to measure. This is a small batch recipe and frankly, I wouldn't try to double it. Just make them as needed.
- 180 grams flour
- 72 grams cornmeal (fine)
- 1/2 tsp each: baking powder baking soda and salt
- 10 tbsp butter
- 127 grams white sugar
- 48 grams light brown sugar
- 1/2 cup honey
- 1 egg yolk
- 1/4 tsp butter extract (you can use commercial ones)
- Whisk together the flour, cornmeal, powders and salt
- Whip the butter and sugars until fluffy
- Add in the honey, egg yolk, and extract, and cream again
- Add the flour mixture in 3 additions, do NOT over-mix!
- Scoop and form into 1" balls
- Coat in a mixture of 2 parts sugar and 1 part cornmeal with cinnamon to taste)
- Place on parchment paper and lightly press down (not too hard!)
- Bake at 350 for 8-10 minutes- keep an eye so they do not over-brown.
- Remove and let cool.