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
I love cholesterol...
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
* 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.