CORNMEAL-BOURBON SHORTBREAD COOKIES
yields 1 dozen cookies
3/4 cups cornmeal
1/2 cup all-purpose flour
1/4 tsp fine sea or kosher salt
1/2 tsp baking soda
1/3 cup olive oil
1/3 cup Bourbon Syrup, recipe follows
1/2 tsp vanilla extract
Preheat oven to 350 (if shaping immediately--see note above--if not, wait until the dough has finished chilling before heating the oven).
Whisk together the cornmeal, flour, salt, and baking soda.
In another bowl, whisk together the oil, syrup, and vanilla. Add wet ingredients to dry and stir until fully incorporated. You'll get a sandy mixture that holds together when squeezed.
Form the cookies into 12 2-inch patties, transfer to a nonstick cookie sheet, and bake 15 minutes. Let cool on the pan 5 minutes (this ensures the cookies bind fully). Transfer to a wire rack to cool completely.
Alternately, form the dough into a log 2 inches thick (about 7 inches long). Roll up in plastic or foil, chill for one hour, and with a very sharp knife, slice into 12 rounds. Bake as directed above.
BOURBON SYRUP
yields about 1 cup
1/4 cup bourbon
1/4 cup water
1 cup natural cane sugar (evaporated cane juice)
1/4 tsp vanilla extract
Combine all ingredients in a small saucepan. Bring just to a boil, reduce heat, and cook at a low simmer for 10 minutes, until thickened and syrupy.