Cormeal snickerdoodles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted butter at room |
| Temperature | ||
| ⅓ | cup | Honey |
| ⅓ | cup | Sugar |
| 2 | larges | Eggs at room temperature |
| Finely grated zest of 1 | ||
| Lemon | ||
| ½ | teaspoon | Vanilla |
| 1½ | cup | Flour |
| 1 | cup | Yellow cornmeal |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| Sugar to roll cookies in | ||
Directions
Cream butter, honey, and sugar together. Beat in the eggs and stir in the lemon zest and vanilla. In separate bowl combine flour, cornmeal, baking powder and salt. Stir the dry ingredients into the creamed mixture in 2 stages until evenly blended. Cover and refrigerate dough for 3 hours. May be refrigerated overnight. Preheat oven to 375 and grease cookie sheets. Shape dough into 1¼ inch balls . Roll the balls in sugar and place them on sheets about 2 inches apart. Bake for 15 minutes until the tops are slightly resistant to entle finger pressure. Cool on a rack. Makes 2 dozen cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type by Eleanor Creighton