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Cornmeal-Raisin Rounds




Source of Recipe


Jamaica Gleaner


List of Ingredients




1/4 cup golden raisins
1 tbs. rum
1/2 tsp. vanilla extract
1/4 cup unsalted butter, softened, plus butter for greasing
1/4 cup sugar
2 tbs. honey
1 large egg
1/2 cup yellow or white cornmeal
3/4 cup flour, plus flour for dusting
1/4 tsp. cinnamon
1/2 tsp. salt



Recipe



1. In a small bowl, combine raisins, rum and vanilla. Stir and let stand for 20 minutes.

2. In a medium bowl, cream butter. Add sugar and honey, and cream well. Beat in egg. Add polenta gradually and beat to blend. In separate bowl, stir together flour, cinnamon and salt. Add gradually to creamed mixture. Stir in raisins.

3. Pat dough into 6-inch square, wrap in plastic film, and refrigerate overnight.

4. Remove chilled dough from refrigerator. Preheat oven to 375 degrees. Roll out dough 1/4 inch thick on lightly floured surface. Cut out rounds with a 1 1/2-inch cookie or biscuit cutter; gather scraps and reroll until dough is used up. Place rounds on lightly buttered baking sheet. Bake until lightly browned (18 to 20 minutes). Cool on rack.

Makes about 2 dozen rounds