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.
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.
Read MoreLoved the crunch, the cornmeal makes the trick..., so easy to make..., would make them again this wknd!!. Thank you!!
Read More
