cornmeal sugar cookies
Jun. 3rd, 2008 09:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stick_figure2/3 c all-purpose flour
¼ c yellow cornmeal
2 tbsp cornstarch
¼ tsp salt
1 stick unsalted butter, softened
1/3 c confectioners sugar
½ tsp pure vanilla extract
1 tsp grated lemon zest
granulated sugar for sprinkling
Preheat oven to 350 degrees. Blend butter, confectioners sugar, vanilla and lemon zest in the food processor until creamy, about 30 seconds. Scrape down sides and the remaining dry ingredients and pulse until the dough just comes together.
Sprinkle a work surface and a rolling pin with flour and roll out the dough until about 1/3-inch thick. It’s pretty sticky, so make sure the surface is well floured. Using a round cookie cutter or a shot glass or a drinking glass (depending on the size cookie you want) and transfer cookies to a baking sheet. Sprinkle tops with granulated sugar.
Bake until the undersides are pale and golden, about 12-14 minutes. Set finished cookies on a rack to cool.
I used the kitchen-aid, as I have no food processor and used smart balance instead of butter. It made 17 2" cookies.
Vegan, and as far as I know for our group, hypoallergenic. Unfortunately really not all that, but I'll let you be the judge. Next up, beer-scotti!
¼ c yellow cornmeal
2 tbsp cornstarch
¼ tsp salt
1 stick unsalted butter, softened
1/3 c confectioners sugar
½ tsp pure vanilla extract
1 tsp grated lemon zest
granulated sugar for sprinkling
Preheat oven to 350 degrees. Blend butter, confectioners sugar, vanilla and lemon zest in the food processor until creamy, about 30 seconds. Scrape down sides and the remaining dry ingredients and pulse until the dough just comes together.
Sprinkle a work surface and a rolling pin with flour and roll out the dough until about 1/3-inch thick. It’s pretty sticky, so make sure the surface is well floured. Using a round cookie cutter or a shot glass or a drinking glass (depending on the size cookie you want) and transfer cookies to a baking sheet. Sprinkle tops with granulated sugar.
Bake until the undersides are pale and golden, about 12-14 minutes. Set finished cookies on a rack to cool.
I used the kitchen-aid, as I have no food processor and used smart balance instead of butter. It made 17 2" cookies.
Vegan, and as far as I know for our group, hypoallergenic. Unfortunately really not all that, but I'll let you be the judge. Next up, beer-scotti!
