I had a bad batch of dough and thought, "What the heck, let's see what would happen." I was hoping that by lining my cookie sheet with corn meal (such as I sometimes do with bread), that I would add a nice textural component, and that the corn flavor would be a nice addition.
The splitting that you see is the bad dough, so ignore that. See the seepage on the 10 o'clock position of the lower cookie? That wasn't a good sign. It resulted in some clumped corn meal on the bottom, no flavor enhancement and no textural improvement. Result: Don't waste your time. I did eat them anyway.
Swiss Alps Bakery – Albuquerque, New Mexico
5 days ago