Recipe For Cooking Molettes

Toaster Oven Cookies :: Southwest Inspired Cookies

Molettes

12 Tbsp. unsalted butter (at room temperature)
3/4 C. lightly packed light brown sugar
1 lrg. egg
1/2 tea. vanilla extract or flavoring
2 tea. bourbon
1/2 C. fine yellow cornmeal
1 3/4 C. flour
1 lrg. egg yolk beaten with 2 Tbsp. water for egg wash
1/2 C. unsalted pine nuts

Preheat oven to 375 degrees F.

Combine butter and brown sugar in the bowl of an electric mixer and beat at med. speed for 30 seconds or until smooth. Add egg and beat for 1 min. or until well blended. Turn mixer to its lowest speed and add half of the flour and cornmeal, Blending just to combine. Beat in the bourbon and vanilla extract or flavoring, then the remaining flour mixture.

Roll dough between 2 sheets of wax paper to a thickness of 1/4 in. Place on a cookie sheet and refrigerate for 30 min. or until firm.

Cut out shapes with a cookie cutter and place them on a parchment paper-lined or nonstick cookie sheet. Brush the cookies with the egg wash. Gently press a few pine nuts into each one. Refrigerate the cookies for 10 min.

Bake cookies for about 15 min., until very lightly browned around the edges. Cool on the cookie sheet on a wire rack.