It's been proven time and time again in my life: cornmeal in cookies is a Very Good Idea.
By "time and time again" I mean every time I go to a bakery that has cornmeal-containing cookies. Momofuku Milk Bar and Amy's Bread in NYC are two places I can suggest reliably fantastic cornmeal cookies. They're not the only bakeries that sell cornmeal cookies; in fact, I can't think of a time I haven't enjoyed a cornmeal cookie that I purchased.
I have made cornmeal cookie bars before, too. Were they ever good.
In my opinion, the success factors are as follows: the corn-ishness adds a natural sweetness that is a pleasant departure from just sugar-sweetness, and the pleasingly slight gritty texture adds intrigue.
I know I'm not the only cornmeal cookie fan out there, so it's very likely that this recipe will be a welcome addition to many a corn cookie lover's repertoire. These corn cookies have a leg up on most because in addition to sweet cornmeal, they also include pecans, which makes them a touch crunchy. And I don't know why I haven't rhapsodized about the combo of pecan and corn before--united by a buttery front, these are twin quasars of awesome in every bite of these cookies. I want to make cornbread with pecans now! Corn and pecan everything!
I served the cookies with a side of coconut oil chocolate dipping sauce. It was a very good decision.
Oh, and it's also a good cookie recipe to use up egg yolks if you've been making meringues or another recipe that only contains whites!
Cornmeal Pecan Cookies
Makes about 40
- 1 1/2 cups flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups butter, at room temperature
- 3/4 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup toasted chopped pecans
Procedure
- Preheat oven to 350 degrees F and line baking sheets with parchment.
- In a large-ish bowl, stir together the flour, cornmeal, baking powder, and salt together. Set to the side.
- In the bowl of an electric mixer fitted with the paddle attachment, on medium speed, cream the butter and sugar until nice and fluffy. Add the egg yolks and vanilla and mix until blended, about 1 minute.
- Reduce speed to low, and mix the flour in, until just incorporated. Fold in the nuts.
- Scoop out heaping tablespoonfuls of dough, and form into balls. Place on the baking sheet about 2 inches apart.
- Bake for about 15 minutes, or until lightly browned on the edges and set in the center. Let cool on the racks for about five minutes and then transfer to a wire rack to cool completely. If desired, dust with confectioners' sugar. These cookies will keep for a couple of weeks in a sealed container at room temperature, or up to several months in the freezer.