These cookies are surprisingly easy for something so good, and they are quick and inexpensive to make. The cookies are a little different from your basic sugar cookie thanks to the cornmeal in the dough. The cornmeal provides flavor and gives the cookies crunch and a slightly nubby/sandy texture. The orange zest in the dough gives the cookies just a touch of orange flavor. I sprinkle the cookies with a little granulated sugar before baking them for extra crunch. Colored sprinkles work well for Easter and other holidays. The cookies are perfect with a cup of tea or coffee and make a special dessert with fruit, sherbet, or ice cream. Enjoy!
Cornmeal-Orange Cookies -- Makes 12 Big Cookies
2 tablespoons of butter, melted
1/4 cup of canola oil
1/2 cup of sugar
1 teaspoon of grated orange zest
1 large egg
2 tablespoons of water
3/4 cup of flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 cup of yellow cornmeal
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl beat together well the butter, oil, sugar, orange zest, egg, and water. Stir in the flour, baking powder, baking soda, salt, and cornmeal. Let the mixture sit a few minutes, then stir it again (the cornmeal will absorb some of the moisture and thicken the dough). Drop 1 1/2-tablespoon scoops of dough onto the prepared baking sheets, spacing the cookies at least two inches apart and six to a sheet. The cookies will spread (a lot!), so don't crowd the dough mounds. Flatten the dough mounds just a little with your hand/fingers (so they don't roll). Bake the cookies for about 12 minutes or until set and just beginning to brown on the edges. Let the cookies cool a few minutes on the baking sheet before removing them to cool completely.
