From the authors of Heirloom Cooking with the Brass Sisters, these slender wafers have a deep cocoa flavor and a wonderful cornmeal crunch. More Cookie Recipes More Baking Tips from F&W Editors

Marilynn Brass
Sheila Brass
December 2009

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© Lucy Schaeffer

Recipe Summary

total:
45 mins
Yield:
Makes 2 1/2 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.

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  • Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Roll out each dough disk 1/4 inch thick between 2 sheets of parchment paper. Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Transfer the rounds to the prepared baking sheets 1 inch apart. Gather and reroll the scraps and stamp out more cookies.

  • Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.