Yield: About 3 dozen.
These tender "snowball cookies" have a delicate crunch from the addition of cornmeal. They're perfect with a cup of tea or hot chocolate when you come in from making snowmen!
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Cream the butter, sugars, and vanilla until smooth. In a separate bowl, mix together the cornmeal, flour, and salt. Combine dry ingredients with butter mixture to form a soft dough. Shape into 1-inch balls (using about 1-1/2 teaspoonfuls of dough per cookie), and space about 1-1/2 inches apart on large, parchment-lined baking sheets. Bake for 12 to 15 minutes, or until bottoms are lightly colored. While cookies are still warm on the baking sheets, sprinkle them with confectioners' sugar through a small sieve. When thoroughly cool, dredge them in confectioners' sugar for a second coating.
In this issue: Thoreau's Maine
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