Cornmeal Raisin Cookies

I realised that its been a long long time since I last baked cookies… and well, I’ve been craving for cookies… hehe…

And so, with the newly bought cornmeal(I’ve been waiting very very long for this cornmeal… because I’ve been wanting to bake the famous Kenny Rogers corn muffins…), I decided to try this recipe.

The original recipe required me to chill the dough, then roll it out and cut. But, I think the cookie dough was far too soft, and in our crazily hot weather, the dough soften really faster than expected. So in the end, I scooped out small heaps of the dough, rolled them into a ball between my palms, then I lightly pressed them down onto the cookie tray.

Also, the original recipe was one that required vanilla essence… I have a huge bottle of pure vanilla essence(500ml!) which I picked up in Tijuana, Mexico when I was on my student exchange trip in the States. BUT, haha, I didn’t use it this time. Some how, my taste bud wanted something citrus-y and I grated in orange rind into the cookie mixture instead. Boy was I glad with the results! 

The little grittiness from the cornmeal, the orange fragrance, the chewy and slightly sour tasting raisin was a fantastic blend. Mmm… and guess what? I baked 3 dozen pieces yesterday and today, less than a dozen is left! haha… I guess it is a hit with everyone at home.

I think I’m gonna bake this for CNY next year… it is a really fragrant and yummilicious cookie which I’m sure people would enjoy. 🙂

Give it a try too… 🙂

What you’ll need:

• 170 g butter, softened
• 135 g white sugar
• 1 egg
• 190 g all-purpose flour
• 60 g cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Grated rind of 1 orange(about 1 teaspoon- 1 1/2 teaspoon) 
• 70 g raisins

What to do:

1. In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
2. In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add orange rind and blend thoroughly. Stir in the raisins.
3. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
4. Scoop out 1 tablespoon of dough and roll into a ball between your palms. Place 1 inch apart on lightly greased cookie sheet, then flatten slightly.
5. Bake in 350 degree F (175 degrees C) oven for 15-19 minutes or until edges are golden. Store in airtight container.

Notes:

1. You may reduce sugar to about 110g if you do not want it to be too sweet. The original was 150grams.
2. The time required for the baking is dependent on the thickness and size of your cookie. Mine was rather large and thick, so it took a bit longer. Adjust accordingly. 🙂