The Kids' Holiday Baking Book by Rosemary Black

Author:Rosemary Black
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group

Cornmeal Crunchies

Light and citrusy, these will keep for one week in a tightly covered container.

MAKES 5 DOZEN

1 large lime

1 cup granulated sugar

½ pound (2 sticks) unsalted butter, at room temperature

1 egg

1 teaspoon almond extract

1 teaspoon vanilla extract

1 cup yellow cornmeal

1½ cups all-purpose flour

Flour and cornmeal for the work surface

Butter and cornmeal for the baking sheets

½ cup confectioners’ sugar

1. Grate the lime rind with the fine side of a grater; reserve the rind. Squeeze the juice into a small bowl and measure out 2 tablespoons.

2. In a large mixing bowl, with an electric mixer set on medium speed, beat the granulated sugar and the butter. After 1 minute, add the egg. Beat 1 minute. Add the lime juice and the lime rind. Add the almond extract and the vanilla extract; beat well. Add the cornmeal and the flour and beat until combined.

3. Lightly dust a work surface with flour and cornmeal. Place the dough on the work surface and knead it briefly, until you can form it into a fairly firm ball. Chill for 30 minutes.

4. Preheat the oven to 350°F. Lightly butter 2 large baking sheets and sprinkle them with cornmeal.

5. Form walnut-size pieces of the chilled dough into small balls. Place them on the prepared baking sheets about ½ inch apart, and flatten them slightly. Bake for 5 minutes or until the cookies are golden on the bottom. Remove the cookies from the oven.

6. With a spatula, carefully turn the cookies over and return them to the oven for another 5 minutes. Remove the cookies from the oven and cool them on the baking sheets for 3 to 5 minutes. Using a spatula, transfer them to a wire rack.

7. While the cookies are still warm, sift the confectioners’ sugar over the tops. Turn the cookies over and sift some sugar onto the other side. Serve the cookies warm or at room temperature.

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