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 instead of fried. Easy to throw together, they make a deliciously quick treat for the whole family with a flavor that beats store bought cookies any day of the week. Enjoy them with a cup of morning coffee or as dessert with fruit and a dollop of gelato.
- Preheat oven to 350 oF. Line baking pans with parchment paper and set aside.
- In a medium bowl, whisk together cornmeal, flour, baking powder, ground cinnamon, and ground clove; set aside.
- 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.
- Add the cornmeal mixture and mix on low speed until just combined.
- Drop dough onto prepared baking sheets in tablespoons, placing cookies about 2 inches apart as the cookies spread as they cook.
- 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
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