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Cornmeal Cookies (Molletes)




Source of Recipe


Nancy Baggett's International Cookie Cookbook


List of Ingredients




3/4 cup (1-1/2 sticks) unsalted butter, slightly softened
2/3 cup granulated sugar
2 large egg yolks
1-1/4 teaspoons vanilla extract
1/2 cup white (yellow may be used instead) cornmeal
1-3/4 to 2 cups all-purpose or unbleached white flour, approximately
3 tablespoons pine nuts

Recipe



Preheat oven to 350°. Grease several baking sheets and set aside (I used parchment paper).

Place butter in a large mixing bowl and beat with the mixer on medium speed until lightened. Add sugar and beat until fluffy and well blended. Beat in egg yolks and vanilla. Add cornmeal and beat until thoroughly incorporated. Let mixture stand for 1 to 2 minutes. Using a large wooden spoon, stir in 1-3/4 cups flour until the mixture is well-blended and smooth. Let stand for 5 minutes. If dough seems too soft to shape with the hands, stir in a few tablespoons more flour (I did not have to do this); however, be careful not to add too much as dough will continue to stiffen and dry out slightly as the cornmeal absorbs moisture.

Pull off small portions of dough and roll between palms to form 1-inch balls. Space apart on baking sheets about 1-1/2 inches apart. Gently press each ball into a 1-3/4 inch disc with the heel of the hand (I used the bottom of a juice glass.). Imbed three pine nuts in a spoke-like pattern (with narrow ends toward center) on top of each cookie.

Place in the center of the oven and bake for 14 to 16 minutes or until pale gold on top and lightly browned at edges (mine averaged about 12 to 14 minutes). Turn baking sheets from front to back about halfway through baking to ensure even browning. Remove baking sheets from the oven and let stand for 3 to 4 minutes. Then transfer cookies to wire racks and let cool completely.

Store in an airtight container for up to a week. Freeze for longer storage.

Makes about 35 2-inch cookies.