Dessert Aug 18, 2023
Note: I made the pickled rhubarb awhile ago, and this is an attempt to find a good way to eat it, other than by itself (Which is good, but not something I personally feel like snacking on a small portion of in one sitting.)
This recipe turned out thicker and fluffier than the King Arthur recipe I did a few weeks ago. So they are kind of like sweeter than usual cornbread in individual portions.
Cookies
Ingredients:
1 cup All Purpose Flour
1 cup Masa Harina 1 cup Cornmeal 1 tablespoon Baking Powder (see first final note)
1 teaspoon Kosher Salt 12 tablespoons Butter, room temperature
1 cup Sugar
1 cup Buttermilk
1 large Egg
Directions:
Place one rack in the top third of your oven and one in the bottom third
Preheat the oven to 375°F (190°C). Lightly grease (or line with parchment) two baking sheets
In a medium bowl, combine the flour, masa harina, cornmeal, baking powder, and salt, set aside
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until thoroughly combined
Beat in the egg; scrape the bottom and sides of the bowl and beat again briefly, if necessary
Alternate between adding the dry ingredients and the buttermilk, stirring just until incorporated
Scoop the dough by the heaping ¼-cupful onto the prepared pans, eight cookies per pan works well
[These cookies do not spread much]
Place the two pans of cookies in the oven and bake them for 20 minutes, rotating the pans halfway through (top to bottom, bottom to top)
Remove the cookies from the oven when the edges have stated to brown and allow them to cool slightly before serving.
[For the ones I topped with pickled rhubarb, I gently flattened the rounded top with the bottom of a measuring cup right when they came out of the oven]
Store leftover cookies, well-wrapped, at room temperature for several days; freeze for longer storage.
Pickled Rhubarb Topping:
Ingredients:
Strawberry Rhubarb Jelly
Water (optional)
Directions:
Chop pickled rhubarb into small pieces
Heat a large spoonful of jam or jelly in a small saucepan until it becomes thin, which will not take long. Add a little water if it is still too thick
[I used strawberry rhubarb jelly that I just happened to have, not that you could taste it over the brine]
Brush the jelly over the center of flattened cookies
[This is the shiny glaze you see on fruit toppings on pastries]
Toss to coat the rhubarb in whatever jelly is left
Distribute the rhubarb onto the prepared cookies
Final Notes:
Luke wants the cookies to not be as cakey, which I could agree with. So I will try baking soda (or 2 teaspoons soda 1 teaspoon powder) next time, since it can react with the buttermilk and baking powder is supposed to makes things lighter and fluffier than soda.
The glaze is more to keep the rhubarb in place on the cookie than make it pretty and shiny. Cuz that rhubarb is not pretty which how much it has lost its color.
Not the worst way to use up the pickled rhubarb, but also not great.
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