I am leaving for a couple of weeks, so I’ve been taking double shifts of baking and cooking just to have enough good material for the time of my absence. And since day has only 24 hours I’ve been forced to choose rather simple recipes. Lucky for all of us it doesn’t mean that they are any worse! These little cookies are gluten free and quick to make. En un pis-pas, as my Spanish friend would say. The key is to have everything in room temperature, so things can run smoothly. Cookie scoop is helpful too, but any spoon will do, so no worries about that. When you flatten them the edge will crack a beat, but this gives the cookies a sunny look. And we need sun so much these days. Doesn’t matter from where it comes 🙂
- 2 sticks butter
- 7oz. powdered sugar
- 1 egg
- 16oz. cornmeal (corn flour)**
- 2 tablespoons granulated sugar
*have all ingredients at room temperature
**The name changes depending on a place. In US it is cornmeal (need to be almost as fine as flour); in EU it is corn flour.
Egg wash – mix together in a small bowl:
- 1 egg beaten
- 1 tablespoon milk
- Preheat the oven to 355°F.
- Beat the butter until light and fluffy, ~3 minutes.
- Add powdered sugar, mix until well combined.
- Add egg and mix until well combined.
- Add cornmeal and mix, making sure no cornmeal pockets remain.
- Line baking sheet with parchment paper.
- Using spoon OR cookie scoop, portion the dough on baking sheets.
- Using mug, glass OR hand flatten the cookies.
- Using pastry brush, brush cookies with egg wash and sprinkle granulated sugar over them.
- Bake until golden, 12-15 minutes.
Yield: 53 (1 tablespoon scoop used)
Nutritional Info (1 cookie): Cal 78, Prot 1g, Carb 10g, Fat 4g, Fiber 1g