Lemon-Thyme Cornmeal Cookies

 

These lemon thyme cornmeal cookies are a great choice to serve with chili - the bright citrus and earthy herbs provide the perfect contrast to spicy, hearty flavors. The cornmeal gives them this wonderful texture that's slightly rustic but still tender, while the white chocolate coating adds a touch of sweetness. They're sophisticated enough for entertaining but comforting enough for everyday.

 

Ingredients: 1 ½ cup all-purpose flour ½ cup cornmeal ¾ t baking powder ¼ t salt 2/3 cup olive oil 1/3 cup sugar 2 eggs 2 T lemon juice 2 t lemon zest ½ pound white chocolate (to melt) ¼ cup half- and- half 1 T fresh thyme leaves DIRECTIONS: Preheat oven to 375. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. In another medium bowl whisk together the olive oil, sugar, eggs, lemon juice and zest until creamy and smooth. Fold the dry ingredients into the wet and stir until a soft dough forms. Do not over-mix.   In 1 T increments, roll the dough into equal sized portions and place them about 2-3 inches apart on baking sheet. Bake for 14-15 minutes or until the edges are lightly browned. The tops will crack just a bit. Let cool for 5 minutes then transfer to a platter. Glaze:  combine white chocolate with the half-and-half in a double boiler or glass bowl over simmering water. Stir until the white chocolate is almost completely melted. Remove from heat and stir until smooth. Let cool for 20 minutes.  Dip the tops of the cookies in the glaze and sprinkle with fresh thyme.