Giusi wrote:

> You apparently spell like Sheldon, think like Boris and shapeshift like a
> troll.

Oh, SNAP!

ObFood:
Cornmeal-Ginger Cookies (from Café Beaujolais)

1 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla
2 egg yolks
1 teaspoon grated lemon zest
1 1/2 cups flour
1 cup yellow cornmeal
1/4 teaspoon salt
2 teaspoons ground ginger


1. Beat the butter and sugar together in a large mixing bowl until well
blended. Beat in the vanilla, egg yolks, and lemon zest.

2. In another bowl, stir and toss together the flour, cornmeal, salt and
ginger. Add to the butter-sugar mixture, and blend thoroughly until the
dough is cohesive and completely mixed.

3. Divide the dough in half (it will be soft), and on a lightly floured
surface, push, pat, and roll each piece into a cylinder about 7 inches long
and 1 1/2 inches in diameter. Wrap securely in plastic wrap (if you plan to
refrigerate or freeze it)or waxed paper, and chill for a few hours, until
firm.

4. Preheat the oven to 350 degrees. With a thin sharp knife, cut the dough
into rounds about 1/4 inch thick. Place about an inch apart on buttered
cookie sheets and bake for about 10 minutes. They should spread and puff
just slightly, but should not brown. Remove from the sheets and cool on
racks, then store in an airtight container.

Makes about 55 cookies

Bob