From the kitchen of One Perfect Bite...I suspect this cookie that will not appeal to all of you. It is barely sweet and decidedly European, but it has such wonderful texture and crunch, that I wanted to share it with those of you who might enjoy a dunkable cookie with your espresso or tea. The cookie, a shortbread to which cornmeal has been added, is nearly effortless to make and it is a delightful way to end a peasant type meal. The cookies comes together in minutes, but the dough needs to be chilled before it can be rolled, and the baked cookies need an hour to cool before they can be served without crumbling. While most of it is wait time, it will take about two hours to get these to the table, so be forewarned. I have one other caution to share with you regarding these buttery and delicious treats. They are not good keepers and despite your best efforts and airtight wrapping, they will lose their crunch and gritty texture if they are stored overnight. I hope that will not deter those of you who enjoy barley sweet desserts. These are wonderful with coffee or tea and they are perfect to serve with macerated fruit, so do give them a try. Here is how they are made.
