Strawberrytastic Cornmeal Cookies

Annually the LTSL family goes strawberry picking, we’ve been doing it forever and will probably continue doing it until I’m old, grey, and speeding around in a motor scooter ( Mr. LTSL and I promise to buy each other matching ones … *sigh* I love that man and how “mature” we are )

This year was no different; we woke up each to a bright sunny day – loaded into the car – drove about 25 minutes to our local farm and arrived to what can only be described as

a sea of ruby-red deliciousness.

Of course, we left with more than we actually needed – - and our lips were glowing with the amount of fresh strawberries we gobbled down. But summer traditions like this have a special place in my heart.

Our annual trip also means 3 things:

1)      Tonight’s desert will be ice cream sundaes with fresh strawberries

2)      Tomorrow morning we will be having crepes with honey, lemon and strawberries

3)      There’s lots of jam in the near future

Home-made jam =   pies, crumbles, cakes and cookies = one goooood time.

We made jam.

And I made cookies. With cornmeal.

And they had a perfect dense outer edge created by the crunch of the corn meal, with a fantastically cake-like centre.

These cookies scream summer and I have a little inkling that you’d love them (plus they’re pretty )

Strawberrytastic Cornmeal Cookies

¾ Cup Brown Sugar

½ Cup Butter ~ at room temperature

½ Cup Strawberry Greek Yogurt

1 Tsp. Almond Extract

1 Tbsp. Strawberry Jam

1 Cup Flour

¾ Cup Cornmeal

½ tsp. Baking Soda

1 Tsp. Sea Salt

Directions:

Preheat oven to 350 oc. Prepare a cookie sheet ( I used a muffin top pan )

In a large bowl, cream together the brown sugar and butter. To this add, your Greek yogurt, almond extract, and strawberry jam.

Next, in a separate bowl mix all of your dry ingredients.

Mix together your wet and dry and let the summer lovin’ begin

Form your cookies, bake for 20 minutes and then

… Well, you know the drill.

Happy Cookie Munching Honey-pies

Xoxox

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