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Vanilla Cornmeal Crisps
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup yellow cornmeal
butter or solid shortening for preparing pans, optional
1/2 cup raspberry or apricot preserves as filling
confectioners sugar to sprinkle on top
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the large bowl of an electric mixer, beat together the butter and sugar until smooth and well-blended. beat in the egg and vanilla. Scrape down the bowl and beater. Beat in the cornmeal, then with the mixer of lowest speed, blend in the flour mixture.
Turn the dough out onto a lightly floured surface and form it into a ball. Divide the ball in half and shape each portion into a roll about 7 inches long and 1 1/2 inches in diameter. Wrap the rolls in plastic wrap or wax paper and refrigerate bout 2 hours, or overnight until hard chilled.
Position racks to divide the oven into thirds and lightly butter cookie sheets or cover them with parchment. With a sharp knife, cut the hard-chilled dough into 1/8 inch slices and place them about 2 inches apart on the sheets.
Bake in preheated 350 degree oven until edges just begin to turn golden brown, 8 to 9 minutes. Cool the sheets on a wire rack for 3 to
4 minutes, then use a spatula to transfer the cookies to the rack to cool completely.
Make sandwich cookies, spreading bottom with preserves as filling. Store in airtight container. before serving, lightly sift a little confectioners sugar on top of the cookies.
Yields 36 cookies.
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Vanilla Cornmeal Crisps
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Category: Recipes
Prep Time: Cook Time: Total Time:
Vanilla Cornmeal Crisps
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup yellow cornmeal
butter or solid shortening for preparing pans, optional
1/2 cup raspberry or apricot preserves as filling
confectioners sugar to sprinkle on top
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the large bowl of an electric mixer, beat together the butter and sugar until smooth and well-blended. beat in the egg and vanilla. Scrape down the bowl and beater. Beat in the cornmeal, then with the mixer of lowest speed, blend in the flour mixture.
Turn the dough out onto a lightly floured surface and form it into a ball. Divide the ball in half and shape each portion into a roll about 7 inches long and 1 1/2 inches in diameter. Wrap the rolls in plastic wrap or wax paper and refrigerate bout 2 hours, or overnight until hard chilled.
Position racks to divide the oven into thirds and lightly butter cookie sheets or cover them with parchment. With a sharp knife, cut the hard-chilled dough into 1/8 inch slices and place them about 2 inches apart on the sheets.
Bake in preheated 350 degree oven until edges just begin to turn golden brown, 8 to 9 minutes. Cool the sheets on a wire rack for 3 to
4 minutes, then use a spatula to transfer the cookies to the rack to cool completely.
Make sandwich cookies, spreading bottom with preserves as filling. Store in airtight container. before serving, lightly sift a little confectioners sugar on top of the cookies.
Yields 36 cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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