Month: March 2004

Wahoo!

Awesome. Many thanks to my dear SIL for setting this up for me. (She’ll get a name when I think of something appropriately punny.) This was a gift for my 24th birthday, which is tomorrow.

I realize that the name of this blog refers to slow cooking methods, but I’m not going to be limited by that. Especially because the most recent thing I made was cookies (yesterday). Currently, I am keen on baking, since I have a curse I’m trying to break- I’ve inherited inability to bake from both sides of my family. Here is the recipe for the cookies I made. Four out of five people liked them. I think the batter for these is really tasty, and they’re really quite easy to make if you have a stand mixer. I’ve made them once with a mixer and once without, and both times they turned out well, although creaming by hand is a little tiring.

Gialetti (Sultana Cornmeal Cookies)

1/2 cup sultanas (I use good quality golden raisins)
3/4 cup cornmeal
1 1/2 cup AP flour
1 1/2 tsp baking powder
1 cup butter (I use salted- if you unsalted, then add a pinch of salt)
1 cup granulated white sugar
2 eggs
1 tbsp marsala

Soak the sultanas/raisins in a small bowl of warm water for 15 minutes. Drain. Preheat oven to 350.

Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add the marsala.

Add the baking powder, cornmeal, and flour to the batter, beating until well-blended. Stir in the sultanas/raisins.

Drop heaped teaspoons of batter onto a cookie sheet lined with parchment in rows about two inches apart (they spread quite a bit). Back for 8-10 minutes, or until cookies appear golden brown at the edges. Remove to a rack to cool.