Valentine's Day Cornmeal Cookies

MGG has a little bit of a sweet tooth...okay, okay...a bit more than a little bit!  So I try and make him something every once in a while to satisfy that craving.

Since Valentine's Day is coming up what better time to indulge that sweet tooth with some delectable cookies?

This is a lower carb variation of a cookie by Martha Stewart.  The cornmeal in the cookie adds texture, and a bit more grain so it's comes out wonderfully soft and delicious!

I've substituted most of the sugar for Splenda, however you can put the sugar back in (cup for cup) if you want the full carb version.

MGG is gonna LOVE these!

Here's how they go...

You will need, flour, yellow cornmeal, salt, butter, Splenda (or sugar), eggs, vanilla, confectioners sugar, and food coloring (pink or red).

First, in a medium bowl mix your flour, cornmeal, and salt.  Set aside.

In a large bowl combine your butter and Splenda and cream with a mixer until smooth.  Add your vanilla and the egg and mix until blended. 

Add the flour mixture gradually, mixing as you go until all incorporated.

Get in there with your hands and mold the mixture in to a dough. (Don't you love playing with your food?!)

Pinch enough dough to make 1 - 1 1/2" balls.  Roll in more Splenda (about 1/4 cup or extra Splenda is used) and place on a non-stick cookie sheet.

With the bottom of a glass flatten down the cookies on the sheet.

Take a 1" heart cookie cutter and make an impression in the center of the cookies.  Don't cut all the way through!

Bake in a preheated oven at 400 degrees for 10 min. until golden brown.

Place cooked cookies on a wire rack to completely cool.

Mix confectioner's sugar, water, vanilla, and food coloring in a small bowl to create an icing.

Using a spoon, fill the heart cut-out portion of the cookie with icing.

Aren't these cute!!!!

Enjoy!

Valentine’s Day Cornmeal Cookies

Adapted from Martha Stewart’s Everyday Food : Heart-Glazed Cornmeal Cookies

2 cups all purpose flour

1/2 cup yellow cornmeal

1/2 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup Splenda

1 large egg

1 1/2 tsp vanilla extract

1/4 cup Splenda for coating cookies

1/2 cup powdered sugar

2 drops red or pink food coloring

Preheat oven to 400 F. In a medium bowl mix together flour, cornmeal, and salt. Set aside.

In a large bowls cream butter and 1/2 cup Splenda until creamy.  Add in egg and 1 1/4 tsp vanilla and mix until combined.

Gradually add the flour using the mixer to incorporate all ingredients together. Using your hands pull the dough together in to a ball.

Pull enough dough off to make 1” balls.  Roll in 1/4 cup of splenda and place on a non-stick cookie sheet. 

Flatten balls with the bottom of a glass.  Take a 1” heart shaped cookie cutter and make an impression in the center of the cookie.  Be careful not to cut all the way through the dough.    

Bake until they have golden edges, 10 to 12 minutes.

Let cookies cool on wire rack.

In a small bowl, whisk together powdered sugar, 1/4 tsp vanilla, and 1 3/4 tsp cold water. Add 1 - 2 drops of food coloring. Glaze cookies and let cool.