Wednesday, January 13, 2010
This recipe is very dear to me. I remember the day when I was craving a delicious little sugar cookie and decided to whip up a batch without checking to see if I had all the ingredients I needed. Off I go into the kitchen! Cream the butter and the sugar, add the vanilla, now add the flour. FLOUR? There was barely any flour left in the pantry (later to find out that it was all I actually needed for this recipe!). I checked in every cupboard in my kitchen and all I found was a little bag of yellow cornmeal. I thought to myself, "I wonder how this cookie would taste with cornmeal as a substitute for flour".
Well. What resulted was a delicious, crunchy, nitty-gritty all-between-your-teeth sugar cookie! I continued to test this recipe and figured out that 1 1/4 cup of flour added it gave it a great balance. I remember taking a batch of these cookies in to work at the restaurant and my chef loved it! He decided to serve it alongside 2 scoops of Grand Marnier (a cognac liqueur) peach ice cream. I was thrilled. I truly felt like I was part of the menu. I usually make these cookies when I'm in the mood for something really crunchy. They are really pretty to look at and the taste is like no other cookie you've ever had before. Enjoy!
3/4 cup butter (room temp)
3/4 cup white sugar
1 Tbsp vanilla
1/2 cup cornmeal
1 1/4 cup of flour
1/2 tsp salt
Heath bar toffee bits for the topping
1. Cream butter and sugar till pale. Add egg and vanilla.
2. In a separate bowl mix all dry ingredients together.
3. Slowly add dry ingredients to wet ingredients. Mix well with an electric beater.
4. This is the tedious part. This batter is not hard enough where you can roll it. Therefore you will take little teaspoons and roll them into a log shape, place the log on your baking sheet then flatten them out with your finger till they look like the shape in my picture.
5. Add as much toffee bits as you would like on the top.
6. Bake at 350 degrees for 10min. Cool and remove. You're done!