Cornmeal Currant Crunch Cookies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this is a very good crunchy cookie Ingredients:
1 1/2 cups unbleached all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup unsalted butter, room temperature |
3/4 cup tbsps sugar |
3 tablespoons sugar |
1 teaspoon finely grated lemon zest |
2 large egg yolks |
1 teaspoon vanlla extract |
1/2 cup dried currant |
1/2 cup chopped pecans |
14 pecan halves (optional) |
Directions:
1. Position a rack in the middle of the oven.
2. preheat the oven to 350*.line two baking sheets with parchment paper.
3. in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
4. in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy - and the color has lightened slightly.about 1 minute.
5. stop the mixer and scrape down the sides of the bowl as needed during mixing.
6. add the egg yolks and vanilla and mix until blended - about 1 minute.
7. on low speed, add the flour mixture, mixing just until it is incorporated.
8. mix in the currants and chopped pecans.
9. spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough -
10. roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2 circle.and place the cookies about 2 apart on the baking sheets -
11. press a pecan half into the center of each cookie, if desired.
12. bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
13. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely -
14. the cookies can be stored to a tightly covered container at room temperature for up to 3 days.
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