Okay, wow! I so didn’t think these were going to taste good but they really tasted great! They taste very lemony and you might want to make sure you have finely ground cornmeal because the kind I bought (Bob’s Red Mill), was a little on the coarse side, making it a little crunchier than I wanted. So here is the seventh cookie recipe from the Culinary Arts Institute Encyclopedic Cookbook – Cornmeal Cookies.
I just want to say as this is cookie recipe number 7, that I really enjoy baking these cookies. I feel like I’m resurrecting them! I never know what they’re going to look or taste like until I do them because the few pictures I see on the pages do not do the cookies justice. So in a small way, I feel like it’s magic!
Yield – about 40 cookies
Total Time – 1 1/2 hours
1 cup butter
1 1/2 cups sugar
1 teaspoon lemon flavoring (or lemon extract)
1 cup cornmeal
1/2 cup raisins, chopped
1/2 teaspoon salt
1 teaspoon baking powder
3 cups cake flour
Preparation and Baking
1) Turn the oven on to 300 degrees
2) Cream the butter and sugar together.
3) Add the eggs.
4) Add the lemon flavoring/lemon extract.
5) Dredge the raisins in 1/2 cup flour.
6) Add the raisins to the mix.
7) Add the salt
8) Add the baking powder.
9) Add the cake flour.
10) Add the cornmeal.
11) Cover a baking sheet with parchment paper.
12) Add a teaspoon of dough to the baking sheet (a cooking sheet should hold about 12 teaspoons of dough).
13) Bake in the oven for 20 minutes.