I’ve been baking more often than I’ve been posting, but like I mentioned earlier, I prefer to only post the recipes of things I’m happy with.
I made these bacon-soynut butter cookies, which were just a bit too greasy and had an odd texture… there was no flour in the recipe, just sugar, bacon and soynut butter, pretty much.
Then I made some potato onion poppy seed loaves. And supposedly those were pretty good, and the batter was good but I never actually got to taste the finished product so no, I cannot endorse it yet!
But anyway, since I can’t ever make normal things and I have a big ol’ box of cornmeal in the pantry, I looked up “cornmeal cookies” and found this cornmeal lime shortbread cookie recipe, from Vegan Mother Hubbard. Small alterations of mine included mixing by hand as opposed to a mixer, and using margarine as opposed to earth balance.
I think mine were about 2.5 inches in diameter, and that made 22 cookies.
Pleased to announce that this recipe’s a keeper. The cornmeal gives it an interesting flavor, and goes well with the lime, but there’s enough fat in there so that the texture isn’t overwhelmingly grainy. Good stuff.