Zutaten für Cornmeal Currant Crunch Cookies
- Unbleached All Purpose Flour
- Yellow Cornmeal
- Baking Powder
- ½ teaspoon salt
- Unsalted Butter
- ¾ cup packed brown sugar
- Lemon Zest
- Egg Yolks
- Extract
- Dried Currant
- Pecans
- Pecan Halves
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Zubereitung von Cornmeal Currant Crunch Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the currants.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
68g
Fat
33g
Carbs
10g
