Cornmeal Sticks

Name: Cornmeal Sticks
Yield: Makes about 25 Cookies
Ingredients: ¼ cup (1½ oz/45 g) currants; ½ cup (3 oz/90 g) golden raisins; 1 cup (4 oz/125 g) confectioner’s sugar; ½ cup (2 oz/30 g) walnuts, toasted and coarsely chopped; ½ teaspoon salt; 1 cup (8 oz/250 g) unsalted butter, at room temperature; 2¼ cups (11 ½ oz/360 g) all-purpose flour; 3 tablespoons medium-grind yellow cornmeal, plus ¼ cup (1 oz/30 g); White sanding sugar for sprinkling; 2 teaspoons finely grated lime zest

Preparation info

Makes about
25
Cookies

Difficulty
Easy

Appears in

The Art of the Cookie

By Shelly Kaldunski

Published 2011

About

Crunchy in texture from cornmeal, the cookies have a subtle citrus flavor from the addition of lime zest. The dough can be wrapped well and frozen for up to 1 month.

Ingredients

2¼ cups (11 ½ oz/360 g) all-purpose flour
3

Vegetarian
Cookies

Method

In a bowl, whisk together the flour, the 3 tablespoons cornmeal, and the salt. In a large bowl, using an electric mixer on medium-high speed, beat together the butter and confectioner’s sugar until light and fluffy, 2–3 minutes. Beating on low speed, slowly add the flour mixture and continue to beat until almost incorporated, scraping down the sides of the bowl as needed