Incredible. What is so awesome about these is the crunch and the fact that unlike most sugar cookies, they are available on demand - no need to refrigerate before cutting them out. I did add 1/2 tsp of vanilla and 1/2 teaspoon of salt to bring out the flavors. And, I think next time (and there will be one) I will whiz the cornmeal in the food processor. Mine was still a little too crunchy. These cookies are so flexible, I imagine you could add thyme to make savory cookies, lemon zest in summer, the sky is the limit. LOVED.
Cornmeal Sugar Cookies
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
From the Kitchen of Robin Warren, Clarkesville, GA
"For me, the cornmeal gives a traditional sugar cookie a more complex crunch," says Robin. Cut the dough into desired shapes.
Yield: Makes about 3 dozen
- 1 cup granulated sugar
- 1 cup butter, softened
- 2 egg yolks
- 1 1/2 cups all-purpose flour
- 1 cup plain white cornmeal
- Sparkling sugar
- Preheat oven to 300°. Beat granulated sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add egg yolks, 1 at a time, beating until blended after each addition. Whisk together flour and cornmeal; gradually add to sugar mixture, beating just until blended. Roll to 1/4-inch thickness on a heavily floured surface. Cut with a 3 1/4-inch star-shaped cutter; decorate with sparkling sugar. Place 2 inches apart on lightly greased baking sheets. Bake 14 to 16 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).
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