12 Cookies of X-Mas: Salted Cornmeal Sugar Cookies

Yes. It was somewhat crazy ambitious to think I could bake 10 more cookie batches over the weekend. Any weekend. But this one was particularly BUSY. I spent Saturday trying to start x-mas shopping (which I'm horribly behind on!), running other errands (buying more shutters for our exterior), and then Sunday I helped host my best friend's baby shower.

Even more ambitious was the idea to make each cookie on a theme. Yeah. Today's recipe was supposed to be: A Partridge in a Pear Tree. Matching specific holiday cookies with this classic song was MUCH harder than I expected. So, I figure 12 cookies (any cookies!) -- one each day leading up to Christmas -- should be sufficient to spread some cheer to y'all. I hope you're not too disappointed!

As I mentioned last week, these salted wonders are crisp and crunchy. Salty and sweet. They're a twist on the traditional -- which is just how we like 'em.


SALTED CORNMEAL SUGAR COOKIES
Print this recipe!

What you'll need . . .

• 1/2 cup Earth Balance (or butter)
• 3/4 cup loosely packed brown sugar
• 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons water (or 1 egg)
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1/2 cup cornmeal (medium or fine grind)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Method . . .

1. Preheat your oven to 375 degrees F. Line a cookie sheet with parchment and set aside.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
3. Cream together the Earth Balance and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until it's light and fluffy -- 5 minutes or so.
4. Then beat in the vanilla and egg replacer (just whisk the tablespoon of powder with the 3 tablespoons of water before adding).
5. Add the dry ingredients to the wet -- mixing until just combined.
6. Then scoop out heaping tablespoons onto the cookie sheet. For a nice, round cookie -- roll the dough ball in your hand and then flatten slightly with your palms. Space 1 inch apart (they don't spread a ton).
7. Bake for between 15 and 20 minutes, until the centers of the cookie are firm . . . and the color is a light, golden brown.
8. Let sit on the cookie sheet for 5 min (or so), then transfer to a cooling rack and let cool completely before icing.

SALTED FROSTING

What you'll need . . .

• 4 cups confectioners sugar
• 1/2 cup Earth Balance (or butter/shortening)
• 3 to 5 tablespoons almond milk (or milk)
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon salt (depending on your preference)
• Drop of food coloring of your choice

Method . . .

1. First place the Earth Balance in the bowl of an electric mixer fitted with the paddle attachment. Beat butter until soft and whipped. About 4 t o5 minutes.
2. Add in the confectioners sugar and beat until well combined.
3. Add in the vanilla extract and salt. Then add in the almond milk 1 tablespoon at a time until you reach your desired consistency.
4. You may have more frosting than you want -- it depends on how high you like to pile your cookies. If you have too much, save it for up to 5 days in your fridge.

So, are you a holiday procrastinator? Or do you already have all your shopping done? Though I want to simplify -- it's much easier said than done. Ahh! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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