Made with our super bowl fare as an 'alternative' to the sweet Rocky Road Whoppers I baked. Here's was my thought process: You know how there are two schools of cornbread eating? Some people like it savory and some people like their cornbread sweet. Of course there are other who like their cheesy or spicy....These 'cookies' would be great with chili! I liked the slight sweetness of them. I rubbed a little butter on the tops which provided a salty edginess that complimented the sweetness. I found that I couldn't stop eating these cookies. They were so different that they were really really good. They weren't salty/savory or overly sweet either. I am definitely making these again since the snow is keeping me homebound.
adapted from Martha Stewart.com
1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup sugar (I used splenda)
1 large egg
1 teaspoon pure vanilla extract
melted butter for cookie tops
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; brush with melted butter and let cool completely.