Zutaten für Asiago Cornmeal Cookies
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Sugar
- 1 teaspoon baking powder
- Chili Powder
- 1/4 teaspoon black pepper
- Cumin Powder
- 1/2 cup grated Asiago cheese
- 1/4 cup melted unsalted butter
- 1 large egg
- 2 tablespoons water
- 1/4 cup finely chopped jalapeno (or other chili)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
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Zubereitung von Asiago Cornmeal Cookies
- Preheat oven to 400°F (200°C).
- Lightly grease two baking sheets, or line them with parchment paper for easier cleanup.
- In a medium bowl, whisk together: 1 cup cornmeal, 1/2 cup all-purpose flour, 1/2 cup grated Asiago cheese, 1/4 cup finely chopped jalapeno (or other chili, adjust to taste), 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder.
- In a small bowl, whisk together: 1/4 cup melted unsalted butter, 1 large egg, and 2 tablespoons of water.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are golden brown and the cookies are set.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
1g
Carbs
0g
