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.