Cornmeal cookies


It’s cookie time! What is it that makes us crave cookies more than usual during the Holidays? Is it because the cold weather inspire us to bake? Or because the shorter days force us inside and we end up spending more time cooking? Or because cookies make a great, always welcomed gift?
As if we needed a pretext to create, make or eat more cookies…
Whatever your reason might be, try these cookies and I assure you that they are going to become one of your favorites: easy to make but flavorful, they are exactly what you need at any time of the day. And they have a wonderful quality: they are tiny, so you won’t feel guilty even if you eat three or four.  Fabulous with cranberry relish (see my recipe) or a tiny dab of crème fraîche, they taste even better with a sip of port wine.


(Makes about 120) F W V Gf B

  • 1 cup of organic corn meal
  • 1 cup of organic gluten-free flour
  • Half cup of organic sugar
  • Grated rind of 1 organic lemon
  • 1 pinch of salt
  • 3 oz. of unsalted butter at room temperature
  • 2 whole organic eggs
  • 2 teaspoons of baking powder
  • 1 tablespoon of corn oil

Mix all the ingredients in a bowl and knead with your hands to obtain smooth dough. On a floured surface, roll small portions of the dough into “snakes”. Cut snakes into half-inch pieces, and lay them onto parchment paper on a cookie sheet.
Lightly press a fork on their surface to form grooves.
Bake at 350F for 12 minutes.

Tip: Make one batch with yellow corn flour and one with blue corn flour.

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