These light, crisp cookies are flavored with orange and lemon zest. They feature crunchy pine nuts and sweet currants. They are the perfect tea biscuit for this time of year. Because of the citrus and currants, I would make these at Yule.
Cornmeal Cookies
1/2 cup plus 5 tablespoons butter, at room temperature
1/2 cup plus 3 tablespoons sugar
2 eggs, at room temperature
1/2 teaspoon vanilla extract
1 1/2 teaspoons orange and/or lemon zest
1/3 cup currants
1/2 cup pine nuts, toasted
1/2 teaspoon salt
2 cups AP flour
2/3 cups corn meal, stone ground
Preheat the oven to 350 F. Line two cookie sheets with parchment.
In a mixing bowl, cream the butter and sugar.
Crack in the eggs and mix well.
Add the vanilla and combine.
Mix in the salt, pine nuts, zest and salt. Stir to combine.
Add in the flour and cornmeal a little at a time, stirring as you go. Make sure all the ingredients are incorporated thoroughly.
Use a teaspoon to drop mounds of dough onto the cookies sheets. Bake for about 12 minutes, or until lightly golden.
Feel free to dip half the cookie in melted semi-sweet chocolate if desired.
This makes about 3 - 3 1/2 dozen.
I'll post pictures when they come out of the oven. Yes, I sampled the cookie dough. :)
4 comments:
Mmmm...those sound tasty. Sadly the DH will not eat pine nuts or currants, but I might make them for a tea party I am having.
Oooh...tea biscuits :) They do sound good, and my hubs is always looking for something in which to use pine nuts.
I hope its okay that I wrote this down. It sounds too delicious!
Of course it's ok! Let me know how they turn out.
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