Recently more bakers have started combining corn meal with flour to make delectable cakes, cookies and others sweet treats. I’ll have to admit that I resisted the idea of corn meal in dessert recipes, but I’m a convert now. I think the recipe that finally made me see the light was an old Martha White recipe called Blue Ridge Corn Meal Coffee Cake.
My friend Mindy highly recommended her corn meal cookie recipe to me not long ago. Essentially a buttery sugar cookie made with flour and corn meal, this cookie is delicately crisp with an unexpectedly appealing rich grain flavor. Just try it. I bet it will become one of your “go-to” recipes.
For a little fancy treat, the dough can easily be made into mini cookie tart shells. Interestingly when baked in this way the cookies become crisp, slightly chewy and sturdy, so they are easy to fill and hold up for several days.
Step 1. Simply roll the dough in little balls.
Step 2. Place in a mini muffin pan and press in the middle.
Step 3. As it bakes, the dough rises, browns around the edges but stays soft in the middle. Remove from the oven and press the center down to form a little tart shell
Step 4. We have suggested a variety of fillings, but once you have made and tasted these easy little shells you will think of many ways to create your own signature cookie tartlets.