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Cornmeal Dandies
I’ve evacuated the house and taken the dogs to my mom’s house in Pawley’s Island, S.C. It’s getting down to the nitty gritty with the bar exam just two weeks away so I wanted to get out of my husband’s hair and let him study this weekend. My mom is quite the entertainer as I’ve said before so she’s having all her girlfriends over for dinner tonight. I made these cornmeal dandies that are one of my great friend Katie Alice’s recipes.
The recipe is simple and it’s a great appetizer to impress your guests in an immediate way. These are savory and sweet cookies that you can top with fresh preserves. I’ve had them with blackberry and with lemon curd and both are delicious. This time I chose a red wine preserve that I got at the farmers' market in Charleston a few weekends ago. It was an investment but well worth it. Or you can make your own as I did with this fig jam, but this time I just bought a homemade variety.
INGREDIENTS
| 1 cup | butter, softened |
| 1/4 cup | sugar |
| 3 tsp | finely shredded orange peel |
| 2 tsp | finely shredded lemon peel |
| 1 tsp | vanilla |
| 1 1/2 cup | all-purpose flour |
| 1/2 cup | yellow cornmeal |
| 1/4 tsp | salt |
| Sugar | |
PREPARATION:
Method
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Beat in the 1/4 cup sugar, and fruit peels; beat in vanilla.
- In a separate bowl, combine flour, cornmeal, and salt; gradually add to and mix with butter mixture until a cohesive ball of dough forms.
- Roll dough in 3/4-inch balls. Place 1 inch apart on prepared baking sheets. Flatten slightly with palm of hand.
- Bake 10 to 12 minutes, until edges are lightly browned. Cool 2 minutes on baking sheet. Place additional sugar in shallow dish; gently toss warm cookies in sugar. Cool on rack. Makes 3 dozen cookies.
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