Cranberry Cornmeal Cookies with Lime Glaze

This is an unusual combination with cornmeal, pistachios and cranberries, but it works! These are more of an adult cookie because they really aren’t very sweet, just sweet enough. The touch of pistachio is a nice crunch, the chewy cranberries tart lime glaze create fantastic tastes and textures;  these are addicting!

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To make the cookie, you will need:

  • 1 cup all-purpose flour
  • 1 cup organic yellow corn meal (non-GMO if possible!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 5 ounces room temperature butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2  large eggs
  • 1/2 teaspoon vanilla
  • 1 cup dried cranberries
  • 1/2 cup coarsely chopped pistachio nuts
Lime Glaze
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • Pinch kosher salt
  • Lime juice – start with 1 Tablespoon and add drop by drop after stirring well

Use lime juice as needed to make a drizzle consistency. Add it slowly as it does not take a lot to reach the consistency you want.

To make the cookies:

Mix the dry ingredients in a large bowl and set aside.

Using a mixer with a paddle attachment, add the butter and sugars, beat until well combined.

Add the eggs one at a time, incorporating each thoroughly before adding the next one. Scrape down the bowl, make sure nothing has been ‘forgotten’ on the bottom of the bowl.

Add the vanilla.

Add the dry ingredients next 1/3 at a time. As soon as the dry ingredients have been incorporated, add the dried cranberries and pistachios, stir just enough to combine it all together.

Don’t mix it too much as you want a tender cookie. over-mixing causes them to get tough, not steak tough, but tough for a cookie.

IMG_5398You can chill the dough at this point and bake the cookies off later. the dough keeps very well, freezes well too. or scoop it out and bake the cookies at 350°F for about 12 minutes. The cookies are done when they have a light golden brown edge along the bottom of the cookie. The tops will still be a bit soft, that’s what you want.

Remove the cookies from the oven, allow them to cool for 5 minutes on the baking sheet before moving them to a rack to finish cooling.

Place the parchment paper from the baking sheet under the rack. It will catch the lime glaze as you drizzle it over the cookies.

Make the glaze and drizzle it over the cookies. Let the glaze dry before storing the cookies.

I like to store these under a glass dome. it keeps them from becoming too soft or too hard and they are quite nice to look at too.

The glistening cranberries, wink of green from the pistachio and the crumble of the cornmeal makes for a real treat.

Cranberry Corn Meal Pistachio Cookies

Cranberry Corn Meal Pistachio Cookies

Try them!

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Raw Kale Salad – Give it a Massage!

I was reading a recipe the other day on the Food Network website regarding a Massaged Kale Salad from the Aarti Party Show.

Kale is on the edge of being overdone but this is worth exploring. Give it a try before you get sick of eating so much kale!

Kale saladPrevious thoughts had me thinking kale was too tough to eat raw. A quick saute, dip in hot oil, plunge into a hot oven or dropped into soup is how I prepared it before this recipe caught my eye.

So I tried it. Massage your kale, sounds kinky right?!

I had to come up with another way of massaging the kale as not everyone likes to have their food handled to this extent by someone else’s bare hands.

Use a dough hook instead of your hands

Use a dough hook instead of your hands

Bare hand contact can be a health issue if the person touching the food does not wash their hands correctly or is carrying some kind of germ.

While the recipe wasn’t followed, the massage technique was. The result is an addicting, tender kale salad that can be dressed in so many ways.

After massaging the kale, create your salad. All you need to add is other ingredients and the salad is already dressed.

Choose a toasted nut and a favorite fruit, fresh or dried. Add some cheese and you can go forever with the combinations that can be created as additions for this most excellent salad.

This is what I did last night:

Kale Salad with Toasted Pine Nuts, Dried Cranberries and Shaved Parmesan

  • 1 pound kale
  • Juice from 1 fresh lemon
  • 1 tablespoon extra virgin olive oil
  • A light sprinkle of salt and fresh black pepper
  • 1/2 cup dried cranberries
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup toasted pine nuts
Trim the stems from the leaves

Trim the stems from the leaves

Trim leaves from the stems, wash thoroughly in cool water to remove any garden friends, sand and dirt.

If the kale is very sandy or has a lot of soil on it, soak it in a deep bath of salty water. Dip and lift the kale from the water so the soil is left behind in the bottom of the soaking bowl. You may need to do this several times to get rid of all the dirt.

Chop the kale leaves small, but not too tiny; bite size is perfect.

Place the chopped kale into a bowl. Drizzle the kale with lemon juice, olive oil, salt and pepper. The amount you use depends on how much kale you use. Only use enough to lightly coat the leaves, you don’t want anything on the bottom of the bowl.

Using your hands (washed of course! and wear gloves) or in a stand mixer on low with the dough hook, massage the greens for 2-3 minutes.

You will notice the leaves changing texture, becoming more tender and turning a brighter green as well.

Peel Parmesan into the salad with a peeler.

Peel Parmesan into the salad with a peeler.

After 2-3 minutes of massage, add toasted pine nuts, dried cranberries and use a peeler to shave Parmesan into the salad.

The above amounts can be adjusted to your liking.

Try other fruits, nuts and cheese in this salad, avocado is amazing too.

Top the salad with beef, grilled chicken, shrimp or fish to make it an entrée salad.

Serve and enjoy!

eating kale saladThis salad was so good, I came back down and scarfed another bowl in the middle of the night and another after breakfast.

Now I need to go buy more kale.

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