Arri London wrote:
> Would someone please try this out (if it sounds edible) and let us know
> the result? The photo accompanying the recipe looks like shortbread, but
> that isn't what I got, twice LOL.

What DID you get, then? There's not a lot of dry to wet ingredients in
the recipe, so I need to know what the cookies actually turn out to be
for you before I can guess what happened.




> Hot and spicy cornmeal cookies (from: Reader's Digest Cookies)
>
> 1/3 cup all purpose flour
> 1/4 cup finely ground yellow cornmeal
> 1 1/2 tsp ground hot pure chile powder (not the preseasoned sort)
> 1/8 tsp salt
> 1/4 cup (2 oz) butter, cut p
> 1/2 cup granulatedsugar
> 3 tbs light corn syrup
> 1 tbs fresh lemon juice (I also added a little grated rind)
> 1/2 cup hulled pumpkin or sunflower seeds (or pinon nuts)
>
> Preheat oven to 350 F. Line two baking sheets with parchment baking
> paper.
>
> Sift flour, cornmeal, chile powder and salt into a medium bowl. Melt the
> butter with the sugar and corn syrup in a large saucepan over medium
> heat until the sugar has dissolved completely. Remove from the heat and
> stir in the dry ingredients, lemon juice (and peel) and the seeds/nuts.
> Let cool completely.
>
> Form the dough into balls the size of walnuts and place 2 inches apart
> on the prepared sheets. Bake for 8--10 minutes or until just golden at
> the edges, rotating the sheets halfway through for even baking. Transfer
> to racks to cool,
>
> Makes 22--25 cookies.