2/3 c All-purpose flour 1/4 c Yellow cornmeal 3 tb Sugar 1 t Baking powder 1/4 ts Baking soda 1/8 ts Salt 1 tb Chilled stick margarine, cut Into small pieces 2 ts Golden raisins 1/3 c Low-fat buttermilk 1 Egg, lightly beaten Vegetable cooking spray Combine the first 6 ingredients in a bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles fine meal. Add the raisins, and toss well. Combine buttermilk and egg, and add to dry ingredients, stirring just until dry ingredients are moistened (dough will be sticky). Spoon dough evenly into 5 mounds on a baking sheet coated with cooking spray. Bake at 375 degrees for a 18 minutes or until golden. serve warm.
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Cornmeal Chocolate-Chunk Cookies with Raisins - From the Test Kitchen
Recipe: Inspiration can be found in many places. And it was the popular semolina bread with golden raisins and fennel seeds sold at Amy’s bread, New York City, that was behind the creation of this recipe for cornmeal chocolate-chunk cookies with raisins and fennel seeds.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Cornmeal Chocolate-Chunk Cookies with Raisins - From the Test Kitchen