May 29, 2012

Egg Yolk Cornmeal Cookies

These are hands down, one of my favorite cookies. I’ve always been a HUGE fan of soft and chewy cookies; crispy cookies on the other hand, I’m not too crazy about. These egg yolk cornmeal cookies have the in between texture; they’re crispy on the outside and chewy on the inside, and at the same time, when you bite into them, they have a nice crunch from the cornmeal. Flavor wise, the egg yolks in the cookies make them taste soooo rich and tasty. These are not hard to make, and are also perfect if you’ve been making of macarons like crazy and have lots of left over egg yolks.

Egg Yolk Cornmeal Cookies
½ C (1 stick) unsalted butter, softened
½ C shortening
1 ¼ C granulated sugar
½ tsp salt
3 egg yolks, slightly beaten
1 tsp vanilla extract
2 C all-purpose flour
1 C cornmeal
1. In a bowl, mix together flour and cornmeal, set aside
2. In another bowl, creams together soften butter and shortening until smooth and well blended.
Add in sugar, ¼ C at a time, and then add in salt; beat well until creamy.
3. Add in egg yolks, a little bit at a time.
Try to be patient, it takes awhile to mix in all the yolks.
I love cholesterol...
Add in vanilla and mix well.
4. Add in flour and cornmeal mixture, 1 C at a time;
mix with a spatula until it’s well mixed and forms a dough.
Wrap in plastic wrap and chill in the fridge for at least an hour or until it’s hard enough to handle. I chilled mine overnight*
5. Preheat oven to 350F. Roll the dough out to about ¼ inch; cut with cookie cutters or just cut them into squares. Place cookies on cookie sheet about ½ “ apart; they don’t spread out too much, but do spread a little.
6. Bake for 12-15 minutes or until the edges of cookies turn golden brown
* When I make cookies, I always leave them in the fridge overnight. The flavor gets more intense and definitely easier to handle.
* Before I bake them, I was planning on making cream filling and make them into sandwich cookies, but I think they’re perfect as is, so save the calories.
...actually, you can crumble them up and eat with vanilla ice cream, mmm….

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