Nutty Cornmeal Cookies
Indulge in the rich flavors of these Pecan-Cornmeal Rounds, where buttery goodness meets the crunch of pecans in a delightful cookie. Perfect for an afternoon snack or a sophisticated dessert, these rounds are both savory and slightly sweet, making them a unique addition to your baking repertoire. Enjoy them warm from the oven or cooled to perfection with a cup of tea.
ingredients
- 3/4 C. plus 2 T. butter, softened
- 1 ½ c. all-purpose flour
- 1/2 C. yellow cornmeal
- 2 T. sugar
- 3/4 t. salt
- 1 egg, lightly beaten
- 3/4 c. chopped pecans
- 4 pecan halves
steps
- 1.
Preheat the oven to 350 degrees F and lightly grease a baking sheet.
- 2.
In a mixing bowl, beat the softened butter at medium speed until creamy and smooth.
- 3.
Gradually add the all-purpose flour, cornmeal, sugar, and salt to the butter, mixing on low speed until well combined.
- 4.
Stir in the chopped pecans until evenly distributed throughout the dough.
- 5.
Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour to firm up.
- 6.
After chilling, turn the dough out onto a lightly floured surface. Roll it to a thickness of 1/2 inch.
- 7.
Cut the dough into 8 rounds, each approximately 3 inches in diameter.
- 8.
Place the rounds on the prepared baking sheet, ensuring they are spaced apart.
- 9.
Gently press a pecan half into the center of 4 of the rounds for decoration.
- 10.
Bake in the preheated oven for about 20 minutes, or until the cookies are lightly browned.
- 11.
Remove from the oven and let them cool on a wire rack before serving.
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