These rustic S-shaped cornmeal cookies are a delicious change of pace from traditional sweet cookies. The cornmeal gives them a pleasant crunch that goes well with a cup of tea. Dust them with icing sugar, if desired.
- Portion size 84 servings
- Credits : Canadian Living Magazine: November 2012
- 1 1/3 cup all-purpose flour
- 1 1/3 cup fine stone-ground cornmeal
- 1 cup cold butter cubed
- 3 egg yolks
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 1 teaspoon grated lemon zest
MethodIn large bowl, whisk flour with cornmeal; using pastry blender or 2 knives, cut in butter until crumbly.
Beat egg yolks, brown sugar and vanilla until thickened, 5 minutes. Scrape over flour mixture. Add lemon zest; beat at medium speed just until blended. (Dough will be stiff.)
On work surface and working with 1/4 cup batter at a time, roll and shape into 15-inch (38 cm) long ropes. Cut into 3-inch (8 cm) lengths; bend into S shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate for 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes.
Let cool on pans on racks for 3 minutes. Transfer cookies to racks; let cool. (Make ahead: Layer between waxed paper in airtight container and store for up to 4 days or freeze for up to 1 month.)
Nutritional facts Per cookie: about
- Sodium 33 mg
- Protein 1 g
- Calories 65.0
- Total fat 3 g
- Cholesterol 20 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0