Cornmeal Blueberry Cookies

As you probably have already figured out, my mom and I LOVE to make COOKIES…all types of cookies!  We saw this is Kim Boyce’s cookbook called “Good to the Grain”, a healthy cookbook we bought in Colorado.  When we saw the recipe and picture for these Cornmeal Blueberry Cookies, we had to give them a try!   They are the weirdest tasting cookie I’ve ever eaten, but I say that in a good way 🙂  This recipe is a cross between eating cornbread and cookies.  Sounds weird doesn’t it??? But, they are sooo good!  I ate 3 the first day and one the next morning; they are quite addicting.  I love the dried blueberries in them, and I feel like I am eating healthy because these cookies are not super sweet…you can definitely taste the cornmeal in them.  The sprinkled sugar on top adds the perfect amount of sweetness, and they look like crinkle cookies/ gingersnaps.
 I definitely recommend making Cornmeal Blueberry Cookies if you are in the mood for something new!  My husband is extremely picky and he even said these were “okay”, so I would say that is pretty good.  He absolutely hates trying new recipes and would rather me just make chocolate chip cookies, tacos, or spaghetti every single day.  He is a creature of habit.  I, on the other hand, love to experiment, so here is to trying something new!!!

Cornmeal Blueberry Cookies
Ingredients
DRY MIX
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

WET MIX
8 ounces (2 sticks) cold unsalted butter, cut in 1/2-inch pieces
2 cups dark brown sugar
2 eggs
1/4 cup whole milk
1 cup dried blueberries (unsweetened or lightly sweetened)

FINISH
1/2 cup sugar

Directions
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

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