Our local heritage society and museum has regular events, and I’m one of the volunteer bakers for them. The latest request was a few dozen cookies for a reception that’s being held at the museum, so I settled on three cookies from great sources. I’d made the cornmeal shortbreads before, but the other two were new cookies for me.
The Lola cookies are a chunky drop cookie, with pecans, oats, chocolate chunks and shredded coconut. I like them. Larry thinks they’re okay, but he’s not a big fan of shredded coconut. The shortbreads are buttery with a little bit of crunch from the cornmeal. They’re a pretty little cookie – I cut them into squares instead of wedges as suggested by the recipe. The little lemon thins – which I made with Meyer lemons – are a nice little tea cookie. Thin, crisp, fragrant… and very popular.
For the recipes, go to Delicious Musings (Chunky Lola Cookies), The Spiced Life (Maya’s Lemon Thins) and the James Beard Foundation (Cornmeal Shortbread Cookies, although I really want to make that sweet corn budino now).
- Chunky Lola Cookies (Flour, p. 110)
- Maya’s Lemon Thins (Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, p. 72)
- Cornmeal Shortbread Cookies (The Craft of Baking, p. 152)