Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the molasses, egg, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly browned and the cookies are set.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g
- Sodium: 90mg
- Sugar: 8g
Substitutions for ingredients:
- Cornmeal can be substituted with corn flour or polenta.
- Molasses can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the dough for added texture and flavor.
- Sprinkle coarse salt on top of the cookies before baking for a sweet and salty flavor.
- Add 1 teaspoon of ground cinnamon or ginger to the dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and creamy texture.
- Do not overmix the dough to prevent tough cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to prevent them from breaking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Warm the cookies in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive look.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the cookies for added texture and flavor.
Pairings:
Serve the cookies with a glass of cold milk or hot tea.
Suggested side dishes:
Serve the cookies as a dessert after a meal of chili or soup.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all equipment before and after handling food to prevent contamination.
Food history:
Cornbread is a traditional Southern American food that dates back to Native American cuisine. Molasses was a popular sweetener during the colonial era and is still used in many Southern American recipes today.
Flavor profiles:
The cookies have a sweet and slightly savory flavor from the cornmeal and a rich, deep flavor from the molasses.
Serving suggestions:
Serve the cookies as a snack or dessert at a barbecue or picnic.
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