Cornmeal Blueberry Cookies
2 cups corn flour
2 cups all-purpose flour
1 cup finely ground cornmeal (do not use medium or coarse grind)
1 1/2 tsp cream of tarter
2 tsp kosher salt
8 ounces (2 sticks) cold unsalted butter, cut in 1/2-inch pieces
2 cups dark brown sugar
1/4 cup whole milk
1 cup dried blueberries (unsweetened or lightly sweetened)
1/2 cup sugar
1. Preheat oven to 350 degrees F. Rub two baking sheets with butter.
2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that main remain in the sifter, and set aside.
3. Add the butter and brown sugar to the bowl of a standing mixer fitted with the paddle attachment. Turn the mixer to low speed and mix until the butter and sugar are combined, then increase the mixer speed to medium and cream for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl. Add the eggs, one at a time, mixing until each is combined.
4. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 20 seconds. Scrape down the sides of the bowl. Add the milk and blueberries. Slowly mix until the dough is evenly combined.
5. Pour the finished sugar into a bowl. Scoop mounds of dough, each about 3 tablespoons in size, form them into balls and set them on a plate. Dip each ball into the sugar, coating it lightly. Arrange the balls on the baking sheets, leaving about 3 inches between them. The balls of dough that don’t fit on this round of baking can be dipped in sugar and chilled.
6. Bake the cookies for 20 to 22 minutes, rotating the sheets halfway through. The cookies will puff up and crack at the tops and are ready to come out when the sugar crust is golden brown and the cracks are still faintly yellow.
7. Repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.
Yield: 2 dozen cookies
Recipe from: “Good to the Grain” by Kim Boyce