Cornmeal Currant Crunch Cookies
Source of Recipe
Big Fat Cookie cookbook
Recipe Introduction
Valerie brought these over to me one day. They were wonderful. I would never have thought to make these on my own; as the title doesn't sound appealing. Your missing something good if you don't try these.
List of Ingredients
Cornmeal Currant Crunch Cookies
1 1/2 c flour
1/2 c yellow cornmeal
1 tsp baking powder
1/4 tsp salt
3/4 c butter -- at room temperature
3/4 c sugar -- plus 3 tbsp
1 tsp finely grated lemon zest
2 egg yolks
1 tsp vanilla
1/2 c dried currants
1/2 c chopped pecans
Recipe
Preheat oven to 350 and line baking sheets with parchment. Stir the flour, cornmeal, baking powder, and salt together; set aside. Using an electric miner and medium speed, beat the butter, 3/4 c sugar, and zest until smooth and creamy and the color has lightened slightly, about 1 minute. Add egg yolks and vanilla and mix until blended, about 1 minute. Add flour mixture on low speed and mix til just incorporated. Stir in the currants and nuts. Spread the remaining 3 tbsp sugar on a large piece of parchment or waxed paper. Using an ice cream scoop or cup with a 1/4 cup capacity, scoop out portions of dough. Roll each one between the palms of your hands into a smooth ball, then roll each ball in the sugar, flatten to about a 3 1/2 inch circle, and place the cookies 2 inches apart on the baking sheets. Bake until the bottoms and edges are lightly browned, about 15 minutes. Cool 5 minutes on sheets and then transfer to wire rack to cool completely.
Source:
"Big Fat Cookies"
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