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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 1 |
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A crunchy chew cookie both kids and adults would like. I got this recipe from a neighbour of mine. I haven't made them myself yet, but I can tell you they are very tasty Ingredients:
1 cup flour, plus more for work surface |
1/2 cup cornmeal |
1/2 tsp baking powder |
1/8 tsp salt |
6 tbsp butter, room temperature |
1/4 cup sugar |
1/2 tsp vanilla extract |
1 large egg |
1 tsp freshly grated lemon zest |
1/4 cup maraschino cherries;-well dried with paper towel finely chopped |
Directions:
1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
2. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and lemon zest.
3. With mixer on low, gradually add flour mixture; beat until just combined.
4. Stir in cherries.
5. Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
6. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
7. Twist ends of parchment to seal.
8. Refrigerate until firm, at least 1 hour.
9. Preheat oven to 350 degrees. Line two baking sheets with parchment.
10. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets.
11. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
12. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
13. (you can use the dried cherries if you wish, I just don't like them) When I sayI (in the above statement, I mean my neighbour. I copied this recipe word for word from hers.
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