Prep Time: 1 Hour 30 Minutes | Cook Time: 10 Minutes | Servings: 16 |
Ingredients:
Cookie Ingredients:
1 cup all-purpose flour (150 grams)
1 teaspoon baking powder (5 grams)
2/3 cup yellow cornmeal (80 grams)
1/2 cup butter, melted (100 grams)
1/2 cup granulated sugar (100 grams)
1 large egg
1 large egg yolk
For Decorating (Double this if not sandwiching):
1 1/2 cups powdered sugar (180 grams)
3 Tablespoons of milk (15 ml)
For Sandwiching:
6 oz Strawberry Rhubarb Jam (170 grams)
Directions:
For the cookies:
Whisk together the flour, baking powder and cornmeal in a small bowl
In a large microwave safe bowl, melt the butter. Then whisk in the granulated sugar, followed by the egg, and egg yolks
Pour the dry ingredient mixture into the wet ingredients and use a mixer to combine.
Wrap the dough tightly in plastic wrap and flatten into a round about 1" thick and place in the fridge to chill for at least 1 hour.
Preheat the oven to 350 F.
Line two baking sheets with parchment paper.
After the dough has chilled, roll it out gently on a floured surface until 1/4" thick.
Cut out the cookies with a cookie cutter of your shape. Make a note that if you choose a smaller cookie cutter the bake time will be shortened and if you choose a larger cookie cutter it will take a longer bake. If you want to make sandwich cookies, only cut the centers out of half of the cookies.
Transfer the cookies to a lined baking sheet and bake for 10 min, rotate after 7 min to brown evenly.
After the cookies are finished baking, remove from the oven and place on a cooling rack.
For the icing:
Add the powdered sugar into a medium bowl, then slowly pour in the milk and whisk to combine.
Getting the consistency of this glaze is important, it should retain the lines of the whisk for a few seconds. This way it will stay on the cookies and not run off the edges too much.
To ice the cookies, turn the cookies, with the centers cut out, upside down and dip in the glaze, while holding onto the cookie in the glaze, turn the cookie left and right to make sure it is evenly coated.
Let set for 2-3 hours
Add 1 tablespoon of strawberry rhubarb jam to the whole cookie and place cut cookie on top to make a sandwich.
.
I had a cookie very similar to this in a pastry shop in New York City a very long time ago and always wanted to recreate it. I took inspiration from Red Currant Bakery's lemon cornmeal cookie.
I always love to try unconventional recipes using ingredients that don't necessarily fit into a dessert. See my Zucchini Brownies for another example.
I think one of my favorite things about this cookie is the ability to make them different shapes. I have done flowers, stars, hearts and snowmen at Christmas time!
This is also a great winter recipe because of all the Strawberry Rhubarb Jam you made in the spring and it is the perfect cookie to pair with a cup of coffee or tea on a cold winter night.
“You think you don't have room for another bite, but you still can't resist.” ― Elyssa Friedland
Comments