LOLEN Cookies

Cookies with chocolate crumbs on a dessert plate :)

CORNMEAL COOKIES.
These crumbly, not-too-sweet cookies, which echo the clean corn flavor of polenta, are delicious dipped in a pool of basil-lime granita or a demitasse of strong espresso—or all on their own. ;) (y)


INGREDIENTS

1 cup yellow cornmeal (not stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk

PREPARATION

Preheat oven to 350°F with rack in middle.
Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.

Have this cookies today! ;)