Cornmeal Cookies
Crisp and buttery cookies made with yellow cornmeal and vanilla, featuring a delicate fork-scored pattern. These traditional cookies have a wonderful texture from the cornmeal and a subtle sweetness.
Ingredients
- •1 cup yellow cornmeal (not stone-ground)
- •¾ cup all-purpose flour
- •½ teaspoon salt
- •7 tablespoons unsalted butter, softened
- •⅓ cup sugar
- •¾ teaspoon pure vanilla extract
- •1 whole large egg plus 1 large egg yolk
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
35 min
- 3.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
10 min
- 4.
Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.
75 min
