Cornmeal Blueberry Cookies

For Christmas this year a friend gave me cookbook based on whole grains.  This recipe is from that cookbook. I used all organic ingredients in this.  This is not necessary but this is how I like to bake.  The book is called "Good to the Grain" by Amy Boyce.  Everyone who tried these cookies loved them.  People said they tasted like the top part of a corn muffin.  If you like the flavor and texture of a corn muffin, you will love these.  I substituted 2% milk for the whole milk and they were fine.  To make this recipe gluten free, substitute Bob's Red Mill Gluten Free All Purpose Baking Flour for the All Purpose Flour (http://www.bobsredmill.com/gf-all_purpose-baking-flour.html).

Ingredients:

Parchment paper lined cookie sheets

Dry mix:
2 cups corn flour
2 cups All purpose flour
1 cup finely ground cornmeal
1 1/2 tsp baking powder
2 tsp cream of tartar
2 tsp kosher salt

Wet mix:
2 sticks cold, unsalted butter. cut into 1/2 inch pieces
2 cups dark brown sugar
2 eggs
1/4 cup whole milk
1 cup dried blueberries

Finish:
1/2 cup sugar

Here's How:

Preheat the oven to 350 degrees.  Line the cookie sheets with parchment paper.

Sift the dry ingredients and set aside.  I use a whisk for this task.

This is the corn flour that I used.



Dry ingredients, whisked in place of sifting

Add the butter and brown sugar to the bowl of a stand mixer and mix on low until combined. 

Brown sugar and butter ready to combine

Increase the mixer to medium and cream for 2 minutes. 

Butter and brown sugar mixed

Scrape down the sides and bottom of the bowl.

Add the eggs, one at a time, until each is combined.  add the flour mixture and lend until barely combined, about 20 seconds. 

Scrape down the side and bottom of the bowl.  Add the milk and blueberries.  Slowly mix until dough is evenly combined.

Dough with flour incorporated.  Blueberries and milk going in.

Pour 1/2 cup of sugar into a small bowl.

Scoop mounds of dough, about 3 TBS each, and roll into a ball.  Dip each ball into the sugar and place them on the cookie sheet.

Dough ready to be formed into balls

Balls formed

Dough balls coated in sugar



Ready to bake

Bake the cookies for 20-22 minutes, rotating halfway through.  The cookies will puff and crack when the crust is golden brown and the cracks are still slightly yellow.

Done and ready to eat

Cookies can be stored in an airtight container for up to 3 days (if they last that long).