rustic

i love to bake, but i don't enjoy fussy, time consuming recipes that focus too much on aesthetics. of course, i don't want the food i spend time and money on to look unappealing, but really, in the scheme of things, it gets eaten whether it's pretty or not.

---- 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.

happy baking!

xoxo
e
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

3/4 cup fine ground yellow cornmeal

1 teaspoon anise seeds (i omitted this and added 1 tsp vanilla for flavor)

1/4 teaspoon baking powder

Coarse salt (i used regular table salt and it was fine)

3 tablespoons unsalted butter, room temperature

1/2 cup plus 1 tablespoon sugar

1 large egg, plus 1 large egg white, lightly beaten for egg wash

2 teaspoons finely grated lemon zest

2 tablespoons sliced almonds

Directions

1. Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.
2. 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.
3. 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.