Hello, My People!
I don't know about you, but I get a real charge out of cornmeal. It's corn. It's meal. It's cornmeal. It's sunshiny yellow and reeks of goodness and heartiness. I can't get enough of it and there just seems to be very few opportunities to use it in everyday life.
So, when I found a recipe for Lemon-Cornmeal cookies, I went a little cuckoo and made up a big batch for the office wing gang.
This is not the exact recipe I used. I used one that called for refrigeration of the dough for a whole six hours. However, this required delayed gratification which is not a character trait I care to exercise when it comes to any part of the cookie experience. My original recipe did not include ginger, but I think it sounds darn good.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
Betty's final note: Being the demanding woman I am, I needed even more sweetness than this cookie originally gave me so I slathered on some icing.