Fiesta Del Sol Cookies
Prep time:
Cook time:
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Yield: 6 dozen cookies
Simplicity and lightness define these sunny little treats, which are easy to make and even easier to eat, especially with chilled, homemade lemonade or hot tea or coffee. They are inspired by the Easter Week Yoemem, or Yaqui, in "the House of the Sun."
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Ingredients
- 1 cup sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon fresh lemon zest
- 1/4 teaspoon salt
- Cinnamon-lemon sugar
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Instructions
- 1. In a medium mixing bowl, cream together sugar and butter, then beat in the egg and vanilla. Add remaining ingredients (except for the cinnamon-lemon sugar, which is used to dredge dough balls). Blend together well. Cover and refrigerate for 2 or 3 hours until firm.
- 2. Preheat oven to 350 degrees. Shape cookie dough into small balls, about 1/2 inch in diameter, and roll each one in the cinnamon-lemon sugar, which is made by stirring together 1/4 cup sugar, an additional teaspoon of fresh lemon zest, and another teaspoon of cinnamon.
- 3. Set cookie balls 1 inch apart on lightly greased baking sheet. Bake for 10 minutes or until just honey-golden. Cool slightly on baking sheet, then remove to racks to cool completely, or serve immediately, warm from the oven.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
