cornmeal cookies
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| |
| 1/2 cup | (1 stick) butter, softened |
| 1 cup | firmly-packed light-brown sugar |
| 1 | egg |
| 2 tsp | pure vanilla extract |
| 1-1/4 cup | all-purpose flour |
| 1/2 cup | white cornmeal |
| 1-1/2 tsp | baking powder (check date for freshness) |
| 1/4 tsp | salt |
| 1 cup | (6 ounces) miniature chocolate chips |
| |
| in large bowl with an electric mixer on high speed, beat butter, brown sugar, |
| egg and vanilla until fluffy. |
| add flour, cornmeal, baking powder and salt. beat on low speed just until |
| combined. fold in chocolate chips. |
| shape dough into log. roll log in wax paper and refrigerate for use within 2 |
| days, or freezer wrap and freeze for up to 3 months. |
| to bake, preheat oven to 375 degrees. grease one or more baking sheets. slice |
| desired number of 1/4-inch thick slices from log. place about 1 inch apart on |
| baking sheet and bake until lightly browned, 6 to 8 minutes. cool completely |
| on wire racks and serve. store in an airtight container. |
| |
| makes about 60 cookies |
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| (ID: 79271) Mirror: rec.food.recipes: Wed, Mar 5, 2003 |