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.
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| Your ingredient arsenal! |
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| Start by creaming your butter, sugar, and caramel sauce. |
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| And here is the soaked cornmeal, the dry ingredients, and the creamed butter, sugar, and caramel with the eggs and vanilla added. |
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| Mix in the eggs and vanilla, then the dry ingredients and cornmeal. |
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| Until you have a beautiful dough like this! |
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| 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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