---- which brings me to today's (actually, yesterdays) recipe. i was laying about the house, feeling lazy and hungry and picked up this months Martha Stewart Living. i won't deny: i LOVE that magazine. it makes me wish i was far richer and could afford all the beautiful linens and table settings--- but even in my current financially challenged state, i always find the recipes to be affordable and delicious. (well, mostly affordable. i make substitutions on the spendy things, as you'll see . . . )
these cookies were delicious. just slightly sweet, with a nice crunchiness perfect for dipping in coffee or tea (or cider!). i'm going to make them again with different flavorings and see what combinations i can come up with. this is the recipe, directly from the Martha Stewart Website (with my substitutions in parentheses). this recipe came together in about 15 minutes and i couldn't be more pleased with it.
side note: use a good cornmeal here, as the flavor does come through quite strongly. also, i recommend sifting your cornmeal to avoid finding a weevil and having the toss the whole batch, buy new cornmeal, and start over. that MIGHT have happened.
ps- this time i did take pictures.... but they turned out terribly sepia colored. i'll get this food photography down eventually. . . . .
Lemon Cornmeal Sheet Cookie
3/4 cup all-purpose flour
1 teaspoon anise seeds (i omitted this and added 1 tsp vanilla for flavor)
- Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.
- Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
- Press dough into an even 1/4-inch thickness on a parchmentlined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.