Cornmeal Cookies with a Dark Chocolate Center

Hi dear readers! My urges to bake have been diminished this year. I have a feeling that my normal one post a week might change to two posts a month for the year. I hope you'll forgive me.

 

My urges to enjoy NYC haven't been diminished though. I thoroughly enjoyed finding eggs "hidden" around the city as part of the Faberge Big Egg Hunt. Over the course of a couple of weeks, people could find these fun works of art around the city. Then, for the last week, they were all at Rockefeller Center. Here are some of the ones that tickled my fancy:



 

 

 

Then, this past weekend I left my beloved NYC and headed to Boston for a singing gig. On my day off, I went on a Freedom Trail tour and tried to learn a little bit more about the American Revolution.

On Sat I sang the mezzo solo in Duruflé's Requiem in Worcester, MA.

It was a lovely experience but I was happy to be back in NYC. So happy that I felt like baking! So I made up this recipe.

 

These cookies are rather flat, but the texture is perfect. It's a crepe-like cookie and the sweetness of the sugar blends together well with the cornmeal. The dark chocolate is just something I added for a dollop of yuminess.

Cornmeal Cookies with Dark Chocolate Center (my recipe creation)

1 stick of butter, room temperature

1/2 cup white sugar

1/4 cup brown sugar

1 egg

3/4 cup all purpose flour

1/4 cup and 2 Tablespoons cornmeal

small dark chocolate bar, broken into pieces

 

Heat oven to 350°F. Mix the butter and sugar together. Mix in the egg. Blend in the flour and cornmeal. Roll dough into balls and place on cookie sheet. Place a piece of dark chocolate in the middle of each ball of dough. Bake 8-10 minutes or until edges are golden brown. Let cool before enjoying.

Bake well and prosper!