Day 2: Cornmeal Cardamom Cookies

Cornmeal Cardamom Cookies

This Anson Mills recipe requires some extra care, but it’s more than worth it! This is a delightful, crumbly cookie. I have simplified the dough-handling instructions from the original recipe, so it will be just as delicious and easier to make!

Ingredients:
1/ cup (7 ounces) unbleached all-purpose flour
1 cup (5 ounces) fine yellow cornmeal or fine white cornmeal
½ teaspoon fine sea salt
1 teaspoon baking powder
16 Tablespoons (8 ounces) unsalted European-style butter, room temp
¾ cup (5.25 ounces) sugar
1 large egg
½ teaspoon vanilla extract
1 teaspoon ground cardamom

Instructions

Turn the flour, cornmeal, baking powder, and salt into a medium mixing bowl and whisk to combine.

In the bowl of the stand mixer fitted with the flat-beater attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sugar and beat on medium speed until the sugar has dissolved and the mixture is light and aerated, about 3 minutes, pausing once to scrape down the bowl.

With the mixture running on low speed, add the egg and the vanilla and almond extracts; beat until incorporated, then add the dry ingredients and mix on low speed just until the mixture forms a cohesive dough. Detach the bowl from the mixer and give the dough a few turns with a rubber spatula.

Divide the dough into 4 equal parts. Using parchment or wax paper, roll the dough into “logs” and crimp the edges of the paper around the dough to seal and create an even log. Chill (or freeze) the dough until ready to bake.

When ready to bake: preheat oven to 350 degrees.

Remove dough from paper, slice ¼-inches thick, and place on cookie sheet. Bake at 350 degrees for 8-10 minutes.