[gardeners] OFF TOPIC - Cookies!!
cvinson@mindspring.com (gardeners@globalgarden.com)
Thu, 10 Dec 1998 15:37:36 -0500
I'd planned to post a recipe for wee Lavender cheesecake cookies (on the
assumption that the inclusion of lavender buds would stretch to meet the
required garden-related requirement for posts), but I can't find the recipe.
Drat....'cause those goodies are addictive and very pretty, too.
So, here's a recipe for anybody else who is in the mood for making batches
and batches of Christmas cookies. They are frabulous and not-to-sweet
tasting. Not fancy, very homey and simple....yet more of an adult cookie
than something kids will grab and gobble. The cookies burn easily, so watch
the oven and line the baking sheets with parchment if you have some handy.
Do NOT substitute margarine for the butter. And stone-ground *VERY FRESH*
cornmeal makes a big difference.
CORNMEAL CRANBERRY COOKIES ("Gourmet", 11/94)
3 cups all-purpose flour (White Lily if you can get it)
1 cup yellow or white cornmeal (stone-ground best)
2 teaspoons baking powder
1/2 teaspoon salt
3/4 pound unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoon vanilla
2 cups dried cranberries
Whisk together flour, cornmeal, baking powder, and salt. In separate bowl
cream together butter and sugar with electric mixer until light an fluffy.
Beat in eggs, 1 at a time. When well combined, add vanilla; then flour
mixture and stir until combined well. Stir in cranberries.
Drop dough by rounded teaspoons 2 inches apart onto lightly greased baking
sheets and bake cookies in batches in middle of oven 16-18 minutes (mine get
done in about 14-15 minutes). Let them get bake to a rich golden...a hair
away from looking a bit burnt. Remove cookies from sheet with a spatula and
let cool on a rack. Cookies will keep in airtight containers for 5 days.
Makes about 48 cookies.
(They are brittle, so handle with care and don't try to mail them!)
Catharine/Atlanta