Chief Kandiyohi endorses “Indian Summer Cornmeal Cookies.” A third hand is also raised in delight.

INDIAN SUMMER CORNMEAL COOKIES

“Celebrate Summer in the middle of Autumn with these tasty cookie buttons. The grainy texture of cornmeal dances with the sweet kiss of sugar, while a gentle crunch of sunflower seeds provides a sensory delight.  A tasty cookie and a perfect way to embrace Summer’s brief return.”

¾ cup Butter

¾ cup Sugar

2 Egg Yolks

1 teaspoon Vanilla Extract

1½ cups Flour

½ cup Cornmeal

1 teaspoon Baking Powder

¼ teaspoon Salt

1 cup Sunflower Seeds

¼ cup Turbinado Sugar

 

Preheat oven to 350 degrees.

Cream butter and sugar.

Mix in egg yolks and vanilla extract.

Mix in flour, cornmeal, baking powder, and salt.

Mix in sunflower seeds.

Take a Tablespoon sized ball of dough and roll it in the turbinado sugar.

Place the balls of dough onto parchment paper lined baking sheets.

Bake for 10 minutes or until the cookie bottoms are lightly browned.

 

Makes about 36 cookies.

Revised Source: “Cornmeal Sunflower Crunch Cookies” recipe found on page 35 of my cookie cookbook, “Today is a Great Day for a Cookie,” as always available for free download at www.CookiesbyDave.com.