Paired with a Summer Ale (heavy in citrus notes)
How about we celebrate Monday/Memorial Day with a cookie? What do you guys think?
I had a cornmeal cookie for the first time at a restaurant. I was skeptical. I thought they would be too gritty. I mean cornmeal? In cookies? But seriously you guys, it totally works. The cornmeal gets baked just enough, but still leaves behind the greatest texture. This texture is just so heavenly, and something I crave with a cookie. I don’t know about you, but I am not a fan of one-note cookies. SO not fun and insanely boooooorrrrrinnnnnggggg.
I definitely can’t have cookies around here. I eat them. I eat them all…in like one sitting. It’s taken me a while to perfect these cornmeal olive oil cookies. It has also taken me a while to perfect cooking in portion sizes that cater to 2 people. I don’t do this very well, but we’ve been down that road before haven’t we? The first time I made these cookies, I literally got 3 1/2 dozen out of them. HA! The last time I baked them, I was able to tone it down to a dozen. I did this partially so I wouldn’t gain 500 pounds of constantly pounding cookies. I duplicated the recipe below however because I know that 2 dozen is the magic number for most cookie bakers. ;)
Recipe for these delicious little morsels is below! Pair them with a summer ale that is heavy in citrus notes. It will bring out all of that lemony flavor! Enjoy the rest of your Memorial Day weekends guys! xo
Cornmeal Olive Oil Cookies with Lemon and ThymePrint Pin Rate
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 2/3 cup good-quality olive oil extra-virgin olive oil may be substituted for a stronger olive oil taste
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 pound white chocolate
- 1/4 cup half and half
- 1 teaspoon fresh thyme leaves
- Preheat your oven to 375 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking powder and sea salt.
- In another medium bowl, whisk together the olive oil, sugar, eggs, lemon juice and lemon zest until creamy and smooth. Fold the dry ingredients into the wet and mix until a soft dough forms. Do not over-mix.
- In 1 tablespoon-sized increments, roll the dough into equal-sized balls. Place them about 2-3 inches apart on the baking sheets.
- Bake the cookies for about 14-15 minutes or until the edges are slightly brown. The tops will crack a bit. This is OK. Remove from heat and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool the rest of the way.
- For the white chocolate glaze, combine the white chocolate and half and half in a heat-safe glass bowl placed over a barely simmer pot of water to create a double boiler. Make sure the bottom of the bowl does not touch the water. Stir occasionally until the white chocolate is MOSTLY melted, but not all the way. Remove from heat and stir until smooth. Let the glaze cool at room temperature for about 20 minutes, or until slightly thickened.
- Dip the the tops of the cookies into the white chocolate glaze. Garnish with fresh thyme. Serve immediately or store the cookies in an airtight container for 3-4 days. Enjoy!