Monday, January 10, 2011

I Heart These Cookies

I think I've mentioned before, how much I love Everyday Food magazine. I can hardly wait for it to show up in my mailbox each month. It really is jam-packed full of easy, delicious recipes, as well as lots of helpful hints for the kitchen. Love it! Anyway, my new issue arrived this past week. I was set to provide food for fellowship hour at church this week, so I took the opportunity to whip up a batch of these cookies, and they did not disappoint! These are basically a rich butter cookie, but with the addition of cornmeal, which I think gives this cookie wonderful texture. Give these a try - - you won't be sorry. However....PLEASE, for the love of all things holy, do NOT use margarine when making these cookies. Use pure, unsalted butter. Thank you!
Heart-Glazed Cornmeal Cookies (Everyday Food, Jan./Feb. 2011 issue)
2 cups all-purpose flour, spooned and leveled)
1/2 cup fine yellow cornmeal
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup confectioner's sugar
2 drops red food coloring
1 3/4 tsp. water
1/4 tsp. pure vanilla extract
Preheat oven to 400 degrees. In a medium bowl, whisk flour, cornmeal, and salt, set aside. In a large bowl, beat butter and 1/2 cup of the sugar together with an electric mixer on medium-high for 3 minutes. Add egg and 1 tsp. of vanilla, beat until combined. With mixer on low, gradually add flour mixture to butter mixture and mix until combined.
Place the remaining 1/4 cup of sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Place on parchment-lined cookie sheets. With the bottom of a glass, flatten the balls to 1 1/2 inches in diameter. Press a 1-inch heart cookie cutter into each circle (do not cut all the way through). Bake until cookies are golden at edges, 10 minutes. Let cookies cool on wire racks (undecorated cookies can be stored in an air-tight container for up to 4 days).
In a small bowl, whisk together confectioner's sugar, remaining 1/4 tsp. vanilla, 1 3/4 tsp. water, and red food coloring. Using a small knife, spread glaze over the heart shape. Let set for 15 minutes.


Susan said...

I MUST try these. Love that magazine. Use recipes out of it all the time. Love its size too. Rests well on the counter.

Happy Monday to you.

Cheryl said...

One word. Yummy!!

Linda said...

Heather, these look sooo good, and seem so easy to make! Thanks so much for sharing the recipe. I used to subscribe to Everyday Food but then let the subscription lapse. I think I need to re-up!

Nicky said...

If they taste half as good as they look, they'll be delicious! And I too feel that you can't beat real, unsalted butter in baking recipes rather than margarine.

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