Cornmeal-Fennel Cookies

[Guest guest]

Haven't tried this recipe, but am fascinated by the cultural

permutations of the simple cornmeal cooking. Remember, with lust,

cornmeal madelines eaten in Paris in the golden sunlight of a

September late afternoon (Proustian, yes?). I'm going to need to find

that recipe!!!

Chupa

 

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Cornmeal-Fennel Cookies

1/2 cup butter, at room temperature

1 cup sugar

1 teaspoon fennel seeds, coarsely ground

1/4 teaspoon salt

1 egg

1 3/4 cups flour, sifted

3 tablespoons fine yellow cornmeal

1 1/2 teaspoons baking powder

 

 

 

 

 

1. In a large bowl, cream butter and sugar until light and fluffy. Add

fennel seeds and salt. Add egg and beat to combine.

2. In a small bowl, stir together flour, cornmeal, and baking powder.

Add these dry ingredients to butter mixture in 3 batches, mixing after

each addition. Shape dough into a log, wrap in plastic wrap, and

refrigerate at least 2 hours and up to 1 day.

 

3. Preheat oven to 375°. Break off small bits of dough and roll into

balls about 1 1/2 in. wide. Arrange on parchment-lined baking sheets.

Gently flatten each cookie using the bottom of a water glass (dip the

glass in water to prevent sticking). Bake cookies for 8 minutes, or

until golden brown and puffed. Transfer cookies to cooling racks.

 

Note: Nutritional analysis is per cookie.

 

Yield: Makes 2 1/2 to 3 dozen cookies

 

NUTRITION PER SERVING

CALORIES 78(0.0% from fat); FAT 3g (sat 1.8g); PROTEIN 1g; CHOLESTEROL

14mg; SODIUM 70mg; FIBER 0.2g; CARBOHYDRATE 12g

 

 

Author: Louise Pariani, Novato, CA

Source: Sunset, DECEMBER 2006

Formatted by Chupa Babi in MC: 12.16.06

 

Cornmeal gives these tender cookies a pleasing texture and slightly

nutty taste. Prep and Cook Time: 30 minutes, plus at least 2 hours

chilling time. Notes: Lightly grind fennel seeds with a mortar and

pestle or spice grinder.

 

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