Cornmeal Cookie

Look at the clean neat edges... no spreading!

The original recipe came from Nic's Baking Sheet. I decided to replace the citrus fruits cos I already have the orangey cornflakes cookie. I don't want all my cookies to taste similar.

Also no cranberry cos I am going to make this into rollout cookie. The presence of cranberry nibblets may add challenges to cookie cutting.

I looked into my "inventory", and settled for Rum.

Cornmeal Cookies
adapted from http://bakingsheet.blogspot.com/2006/02/cranberry-citrus-cornmeal-cookies.html
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla extract
2 tbsp rum
2 cups ap flour
3/4 cup cornmeal
1 tsp baking powder
1/2 tsp salt

1. In a large bowl, cream together butter and sugars. Beat in vanilla and rum
   In a medium bowl, whisk together flour, cornmeal, baking power and salt.


2. Working in two or three additions, mix flour mixture into butter mixture by hand or with a mixer at low speed. Dough will be crumbly. Press dough down with your hands, then cover the bowl with plastic wrap and refrigerate for 1 hour (I left it overnight).


3. Preheat oven to 350F (175C). Roll out the dough between 2 grease proof paper. Cut with cookie and place on a parchment lined cookie sheet. Cookies will not spread very much at all, so there is not need to leave a lot of space.


4. Bake for 12-14 minutes, until just browned on the bottom edge.


5. Allow to cool on the baking sheet for 5-10 minutes, then remove to a wire rack.


6. Store in an airtight container.

Cookie rolling & cutting is quite tedious for me... so for the rest of the dough, I simply roll it up like a log, and sliced. Coating the log with some hundreds and thousands adds a playful touch!