Mexican Orange-Cornmeal Sandies

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Mexican Orange-Cornmeal Sandies

2 cups all-purpose flour

1/2 cup yellow cornmeal

1 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter, at room temperature (2 sticks)

1 cup granulated sugar

2 egg yolks

1 tablespoon grated orange zest

1 teaspoon orange extract

1/4 cup finely ground walnuts (optional)

6 ounces semisweet chocolate (1 cup)

 

 

 

 

In a medium bowl combine flour, cornmeal, salt and baking soda.

 

In a separate medium bowl, beat butter and sugar until light, creamy

and smooth. Add egg yolks, zest and orange extract and beat until

fluffy. Stir in flour mixture and walnuts, if desired. Divide dough in

half, flatten each into a disk and wrap in plastic wrap. Refrigerate

30 minutes.

 

Preheat oven to 350 degrees. Coat baking sheet with nonstick cooking

spray or line sheet with parchment paper.

 

On lightly floured surface with floured rolling pin, roll one of the

disks 1/4 inch thick. Cut dough with floured 31/2-inch-round cookie

cutter. Cut each round in half. Place 1 inch apart on prepared sheet.

Repeat with remaining disk. Bake 10 to 12 minutes, or until lightly

golden. Cool on wire rack.

 

Melt chocolate in small saucepan over lowest heat, stirring

constantly. Remove saucepan from heat. Hold a cookie by the straight

side and dip the points and rounded side of the cookie into chocolate,

leaving most of cookie exposed. Place on baking sheet lined with wax

paper. Let stand until chocolate hardens, 1 hour. Freeze or store at

room temperature.

Makes 5 dozen

 

Author: Adapted from Family Circle magazine's " Holiday Cookie

Cookbook " insert, December 1986

Source: Patricia Rudnick of Albany, New York says this is her son's

favorite Christmas cookie. Although Family Circle magazine's original

version calls for ground walnuts, Rudnick omits them.

Formatted by Chupa Babi in MC: 12.16.06

 

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