Best Cornmeal Thyme Cookies Recipes

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CORNMEAL-THYME COOKIES



Cornmeal-Thyme Cookies image

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup stone-ground yellow cornmeal
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
  • Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES



Chef Joey's Vegan Cornmeal-Thyme Cookies image

The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.

Provided by Chef Joey Z.

Categories     Dessert

Time 32m

Yield 12 cookies, 6 serving(s)

Number Of Ingredients 10

1 3/4 cups white spelt flour
1 teaspoon baking soda (aluminum free)
1 cup cornmeal (use organic if you don't want GMO in your food)
1/2 teaspoon celtic sea salt
8 ounces vegan margarine (2 sticks softened)
1 1/4 cups raw sugar
2 teaspoons egg substitute (Ener-G)
4 tablespoons filtered water (add to egg substitute)
3/4 cup dried currant
1 1/4 tablespoons thyme (finely chopped and fresh)

Steps:

  • Preheat oven to 350'F.
  • Put the oven racks in upper and lower thirds.
  • Line two baking sheets with unbleached parchment paper; set aside.
  • Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
  • Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
  • Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
  • Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
  • Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
  • The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
  • Bon Apetit!

Nutrition Facts : Calories 287.5, Fat 0.8, SaturatedFat 0.1, Sodium 415.5, Carbohydrate 70.7, Fiber 2.7, Sugar 53.9, Protein 2.6

CORNMEAL THYME COOKIES



CORNMEAL THYME COOKIES image

Yield 3 dozen

Number Of Ingredients 9

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup yellow cornmeal
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon fresh thyme, finely chopped

Steps:

  • Preheat oven to 350*F. Whisk together flour, baking soda, cornmeal and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Reduce speed to low; mix in flour mixture until just combined. Mix in currants and thyme. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until pale golden, 10-12 minutes. Transfer cookies on parchment to wire racks; let cool. Cookies can be stored in an airtight container at room temperature up to 3 days.

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