Orange-Cornmeal Sandies. My friend Linda gave me these cookies for Christmas, a tin full of delicate, crunchy, melt-in-your-mouth morsels. That these cookies came to me in the form of pigs should have been a hint. But no.
To say that I liked them is an understatement. My husband now swears he never had a single one, he implies that I might have kept them secret, which I would probably never do. I say I tried my best to share them and that they sat on the kitchen table for a week, or maybe it wasn’t quite a week. Anyway, I’m pretty sure he had a shot.
Valentines Day is around the corner and I plan to redeem myself. Different celebration, a different cookie cutter, same recipe and with a touch of chocolate if you like. A mouthful of buttery, orangey, crunchy, delicious love, cookie kisses, a fine indulgence for my Valentine. He’ll have his own private stash this time.
Mexican Orange-Cornmeal Sandies (Cookies) Recipe
I cook dinner almost every night. I’m efficient, but not a finicky cook, weeknights especially. I almost never follow recipes exactly, but for these cookies I toe the line, an act of love, or redemption. So worth the effort. Thank you to my friend Linda who introduced me to these. She found the recipe in The Oregonian in December of 2006.
Ingredients: Stir dry ingredients together in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking powder/ Put 1 C sugar and 1 C unsalted butter in the mixer/ Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).
Directions: In a mixer, cream together the butter and sugar until light in color and thoroughly mixed/ Add egg yolks and mix until creamy/ Add dry ingredients, mix/ Add zest, extract and walnuts if using/ Mix just until everything is well blended/ Remove from bowl and divide in two/ Make two flattened disks, wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Form cookies: Remove one disk from the refrigerator/ Prepare an area for rolling the dough sprinkled with a little flour and a little extra/ Place disk on floured surface, turn over so that there is flour on both sides/ Using a rolling pin, roll the dough out, turning frequently and adding more flour as needed, until dough is 1/4″ thick.
With a cookie cutter cut out shapes and place them on a cookie sheet/Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!/ Cutout cookies can be placed closely together for baking, but not touching as cookies will expand a little/ Bake for 8 – 10 minutes, until edges begin to brown/ Mine took 8 minutes.
Remove from the oven and after a couple of minutes transfer baked cookies onto wire racks for cooling/ After they have cooled dip a corner of some of the cookies in melted chocolate if you like, though my friend Linda warned, rightly so I think, that chocolate can overwhelm the delicate flavor of the cookie. So, take it easy. Or not./ Chocolate dipped cookies can be placed back on the wire rack until chocolate hardens.
Pack a beautiful box or a cookie tin with these babies and valentine somebody. Some of us need redemption and this could be the answer, or we just want to say I love you with a delicate cookie, like a kiss. I send one to you dear Reader.
This stone was found on the beach by my grandfather and given to my grandmother when they were newlyweds. In her nineties my grandmother gave it to me.