Thursday, December 21, 2006


Cornmeal-Herb Cookies


There may be a lot of sunshine in that photo, but light aside, today is the first official day of winter, and it has most assuredly settled in for a spell here in LA-LA Land.

The holidays coupled with the blustery weather means one thing to most people doesn't it? A nice long afternoon spent cozily...baking. (Oh, now, get your mind back in the kitchen...)

Something light, and simple. Something you stir together, scoop out and bake. Something for the non-sugary dessert lovers among us. (I speak for myself of course)

A cookie (or biscuit, should you be a speaker of the Queens English) that has a twist, a cookie with some oompf, and some tooth to it. Crunchy, chewy, with a hint of resinous herbs that sing out "It's the holidays!"

So easy to make (then again, I claim that all the time, don't I! But I mean it!) and even easier to devour.

I made these last night and have been munching on them ever since. Perfect dipped into a steaming cup of chai or earl grey tea, they will warm your very soul.

Try this receipe and see for yourself. Enjoy! And Happy Holidays...

1 ½ cups flour
1 cup corn meal
2 tablespoons minced fresh thyme
2 tablespoons lemon zest
Pinch of nutmeg
½ teaspoon salt
6 tablespoons unsalted butter, softened
6 tablespoons shortening
2/3 cup sugar
1 egg
1/2 cup golden raisins, minced
1/2 cup pecans (optional), minced

Preheat your oven to 350F

In a small bowl, stir to combine the flour, cornflour, thyme, zest and salt.

Cream together the sugar, butter and shortening until combined, about three minutes (don’t skimp here, just let it cream.)

Add the egg to the creamed butter and stir to combine. Add the golden raisins and nuts if using.

Add the dry ingredients and stir to combine.

Using 2 large baking sheets with parchment or a baking mat (or just buttered) add the dough in small balls (golf ball sized) and flatten somewhat.

Bake 12 minutes and then rotate the sheets. Bake an additional 4 minutes or until just starting to brown. Remove the trays from the oven and allow to cool for a few minutes. Transfer to racks to cool completely.

Makes about 24 cookies


Dixie Lily has been producing beans, rice, flour, and Stone Ground grits and cornmeal in the deep south since 1937.

The tradition of Christmas cookies for Santa isn’t an incredibly old one. In fact, it is believed to have emerged around the time of the Great Depression when parents wanted to inspire their children to share with others, especially in hard times. -

McDonald's Corp. is facing at least three lawsuits related to its disclosure last week that its french fries contain wheat and dairy products.


I'm always looking for things to make for my mom who loves scones and other such treats that aren't ripe with sugar. These may end up in her goodie basket Monday morning! Thanks.
Love the twist taking them a touch savory!
Ooh, yum! Those look incredibly tasty! Shibby pic too.
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