Over the last three weeks, I’ve made it a point to limit the purchasing of edible items to almost nothing, aside from what’s needed for simple, quick cooking and things that move easily. Also, I’m not buying items I already have in storage. That said, things like soy sauce and sriracha made the cut, but things like flour and butter didn’t.
Of course, all of my 10+ flours might very well be rancid by the time I get to them next weekend, but that’s a risk I’m willing to take in hopes of avoiding starting completely from scratch in the kitchen.
I think that’s why I forced nudged Chris to make a candy bar run earlier this week; I was craving something sweet some kinda fiercely, and even though I hadn’t eaten a Whatchamacallit in years, it seemed like the only appropriate solution. You see, I’m used to having immediate access to things like blenders, mixers, muffin tins, baking sheets, etc. This little temporary ‘kitchen’ has none of the above (I think I’ve already mentioned that about 10 times before, right?!). To that, add the fact that I was already living without my personal belongings for a month, and that equals exactly 2 months of this crap. What can I say; I caved, and I’m sayin’ it loud and proud. (That was a damn good Whatchamacallit.)
But let’s put things in perspective here; while these 2 months haven’t been peaches and rainbows per se, they haven’t been storm clouds and gremlins either. I mean for reals, we’ve had multiple bouts of amazing get-togethers, dinners, drinks, and the like as a result of this move. I didn’t even pay for most of them (lesson: if you want free drinks and dinners, move outta state ;)).
We even threw ourselves a going-away party a couple of months ago, where I decided to whip out a few treats, including these cookies I also started thinking about this week. Hard to believe it’s been that long since I baked cookies, or used my own cutting board, or had access to those dried blueberries that are waiting in storage, but it has.
When I find all of those items I’ve been sorely missing, a few of the first things I’m going to do include buying some butter along with a few other essential items, taking a nap on my long-lost couch, maybe unpacking a few boxes (the one with the flour and dried blueberries, for example), and then high-tailing it into the kitchen and making some cookies.
There will not be leftovers, either.
Cornmeal Blueberry Cookies
adapted from Good to the Grain; makes about 3 dozen
I am a huge lover of cookies of all shapes, flavors, and sizes, but non-traditional cookies hold a very special place in my heart, or belly. these aren’t your average cookies; they are sweet and chewy, but not overpowering on the dessert scale. in fact, you could probably eat a couple for breakfast without feeling too bad about it. dried blueberries are somewhat pricey (i get mine from Costco), but they are so perfect in this recipe. i’m sure you could use other dried fruits, but if they’re larger than blueberries (pea-sized), you’ll want to give ’em a rough chopping.
oh, and these cookies are definitely best eaten the day they’re prepared. they have a tendency to harden quickly, so either eat them the day of or store in an airtight container. i’m guessing you could halve the recipe if you don’t want this many, or even freeze pre-baked, rolled and coated dough, adding a couple of minutes to the baking time and baking straight from the freezer.
time commitment: about 1 hour, half of which is active and half of which involves smelling these things bake.
- 2 c corn flour
- 2 c all-purpose flour
- 1 c finely ground cornmeal
- 1 1/2 t baking soda
- 2 t cream of tartar
- 2 t kosher salt
- 8 oz (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 2 c brown sugar
- 2 eggs
- 1/4 c milk
- 1 c dried blueberries (see above)
- 1/2 c sugar, for finishing
- Preheat the oven to 350 F. Line two baking sheets with parchment paper or a Silpat, or spray with cooking spray.
- In a large bowl, combine dry ingredients (corn flour through salt) and whisk for a couple of minutes to break up any chunks (Boyce’s recipe says to sift these ingredients together, but I can’t seem to get behind sifting ingredients, although who knows, maybe it does really impact the recipe…).
- Add the butter and the brown sugar to the bowl of a standing mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Turn the mixer to low speed and mix until the butter and sugar are combined, then increase the mixer speed to medium and cream for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl. Add the eggs, one at a time, mixing until each is combined. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 20 seconds. Scrape down the sides and bottom of the bowl. Add the milk and the blueberries. Slowly mix until the dough is evenly combined.
- Pour the finishing sugar into a bowl. Scoop mounds of dough, each about 3 tablespoons in size, form them into balls and set them on a plate. Dip each ball into the sugar, coating it lightly. Arrange the balls on the baking sheets, leaving about 3 inches between them. Chill any remaining dough until ready to use.
- Bake the cookies for 20 to 22 minutes, rotating the sheets halfway through. The cookies will puff up and crack at the tops and are ready to come out when the sugar crust is golden brown and the cracks are still a light yellow. They will appear soft, but will harden and cook more when removed from the oven.
- Repeat with the remaining dough.
- A Style Guide to the Best Apple Watch Bands for Summer Travel - November 21, 2022
- It’s a Date - November 15, 2022
- Peaches & Rainbows - August 11, 2022