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Monday, July 6, 2015

Caramel Cornmeal Cookies

Hey everyone!

I've got another cornmeal cookie recipe for you today. It used the same recipe for inspiration as the Lime Cornmeal Cookies I posted a few weeks ago, just a few more tweaks. That was very closely based on this recipe here from The Kitchn. Below, I'll list the changes that my fiancé J made when making these cookies.

Your ingredient arsenal!
Start by creaming your butter, sugar, and caramel sauce.
And here is the soaked cornmeal, the dry ingredients, and the creamed butter, sugar, and caramel with the eggs and vanilla added.
Mix in the eggs and vanilla, then the dry ingredients and cornmeal.
Until you have a beautiful dough like this!
Then they come out looking a lot like the lime cornmeal cookies but minus the lime zest and a little darker in color.

Caramel Cornmeal Cookies (changes to this recipe)
-take out all lime!
-soak the cornmeal in 1/4 cup liquid until absorbed
-add 1/4 cup caramel sauce when you cream the butter and sugars
-use all purpose flour instead of white whole wheat
-glaze on these is optional- but if you make it just whip up a little batch of confectioner's sugar icing/glaze with the 10x sugar, butter, and caramel sauce!

Savor it!
love, rue

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