Are you holed up in your apartment waiting out Hurricane Irene, like I am? Are you using the hurricane as an excuse to watch old episodes of Mission Impossible, like I am? Are you also using it as an excuse to make Banana Bread Pudding, like I am?
Oh. Why not?
Because you're at the beach today?
WHY?! ARE YOU CRAZY?! GO HOME! ON YOUR WAY, STOP AT THE SUPERMARKET AND WAIT IN LINE FOR AN INSANE AMOUNT OF TIME TO BUY WATER AND SOUP AND TOILET PAPER! WHILE WALKING HOME, CALL YOUR MOTHER TO ASSURE HER YOU ARE OKAY! AND CALL GRANDPA, TOO! WHEN YOU GET HOME, BOARD UP YOUR WINDOWS! FILL YOUR BATHTUB! LOCATE YOUR FLASHLIGHT! BE PREPARED, DEAR READERS!
What's that you say? You're not even on the east coast?
Sorry. Please excuse my shouting. I fear that being holed up in my apartment has caused me to eat quite a bit of sugar recently.
The beach huh? That must be nice. I was at the beach once. Only seven days ago, in fact. And I brought these Lemon Cornmeal Cookies.
Reasons these cookies are great for the beach:
1) They're sturdy enough to withstand the schlep to the beach.
2) They do not melt in the sun.
3) The cornmeal gives them a sandy texture, which means you can eat 'em with sandy fingers and never know the difference.
4) They remind me of sand dollars.
5) And the sun.
6) And frisbees.
7) In fact, if you got desperate for beach sports equipment, you could probably use these as frisbees.
8) You could probably also use them to shield your eyes from the sun while you sunbathed. But then a seagull might swoop down to steal a cookie and poke your eyes out in the process...
...which would be worse: being on a beach during a hurricane, or getting your eyes poked out by seagulls?
Oh. Yes. You're absolutely right. I should lay off the sugar before I go completely loopy.
Here's the bottom line: Stay safe during this hurricane, and if you're not on the east coast and are enjoying the beach, take these Lemon Cornmeal Cookies. But stay away from seagulls.
Lemon Cornmeal Cookies
Adapted from Cooking Light, via Me, Myself &amp; Pie
Makes approximately 3 dozen cookies
1 cup all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon lemon zest
1. Preheat oven to 350°. Line baking sheets with parchment.
2. Whisk flour, cornmeal, baking soda, salt, and ground ginger in a medium bowl and set aside.
3. In a large bowl, cream sugar and butter with an electric mixer until light and fluffy. Scrape sides of bowl occasionally. Add egg; beat well. Beat in lemon zest.
4. Add flour mixture in two batches, beating well until incorporated.
5. Use a cookie scoop or teaspoon to scoop 1 1/2 teaspoons of dough. Roll dough between palms to make a ball. Place dough balls 2 inches apart on prepared baking sheets.
6. Bake for 12 minutes or until lightly browned and almost firm, rotating pans halfway through. Cool cookies on pans for 2 minutes or until firm. Transfer to wire racks to cool completely. Store cookies in an airtight container for up to 3 days.
Note: I made these once on a very hot day and the cookies spread a lot more, so if it's very hot in your kitchen, you may want to consider chilling the dough first, and in between batches.