Maple Cornmeal Cookies

Maple Cornmeal Cookies

Happy Thanksgiving everyone!!  I have been busy baking and cooking these last few days while on vacation in Canada and will certainly be posting Thanksgiving dinner recipes that I am working on in the days to follow, but here is an idea for a perfect Thanksgiving day breakfast.  A cross between a corn muffin and a cookie, this treat is hearty, chewy and not too sweet.  Pair it with some fresh fruit and a cup of coffee and get to work cooking up a turkey feast. Happy Hanukkah too!! 

Maple Cornmeal Cookies

1 1/2 C. organic whole wheat pastry flour

1 C. cornmeal

1/2 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 C. organic unsalted butter, softened

1 C. pure maple syrup

1 organic egg

1 tsp. vanilla extract

In a bowl, sift together the flour, corn meal, cinnamon, baking soda, baking powder and salt. Set aside. In a mixer, combine the butter and maple syrup. With the mixer on low, incorporate the egg and vanilla. Carefully mix in the dry ingredients until just combined.  Using a teaspoon, measure out 1 1/2 inch sized balls of dough and press the centers down slightly.  Place on an ungreased cookie sheet, spacing them about 1 inch apart.  Bake at 375 degrees for about 17 minutes.  

dry and wet ingredients

getting ready to bake

ready to eat!!