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Dominican Cornmeal Porridge Cookies

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Person Icon for Serving Size 36 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

In the Dominican Republic cornmeal is used for many sweet things from cakes and puddings to arepitas which these lightly spiced, honeyed little cornmeal porridge cookies are distant cousins of since they are baked...


Ingredients

  • 1 cup fine yellow cornmeal
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoons ground cinnamon
  • ½ teaspoon ground clove
  • 4 ounces unsalted butter at room temperature
  • 1/3 cup sugar
  • 3 tablespoons honey
  • ½ teaspoon salt
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract

Nutrition Facts

Calories

60 cals

Fat

3 g

Saturated Fat

2 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

1 g

Carbohydrates

8 g

Sugar

3 g

Fiber

0 g

Protein

1 g

Sodium

34 mg

Directions

    1. Preheat oven to 350 oF. Line baking pans with parchment paper and set aside.
    2. In a medium bowl, whisk together cornmeal, flour, baking powder, ground cinnamon, and ground clove; set aside.
    3. In a large clean bowl, cream butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Scrape the sides of the bowl with a rubber spatula. Add honey, salt, egg, vanilla extract and mix 2 more minutes until well combined.
    4. Add the cornmeal mixture and mix on low speed until just combined.
    5. Drop dough onto prepared baking sheets in tablespoons, placing cookies about 2 inches apart as the cookies spread as they cook.
    6. Bake 10 to 12 minutes until the edges of the cookies are golden brown. Remove trays from the oven and transfer cookies to a cooling rack; let cool completely.
    Chef Naxielly Dominguez

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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