Cornmeal Blueberry Cookies

I have much to write about here, but am enjoying a winter lull before scrambling back into the hectic farm and garden schedule. I have made it a goal to blog here more regularly, but for now I'm just going to share a recipe, which originated in Kim Boyce's excellent new cookbook, Good to the Grain.

Cornmeal Blueberry Cookies

1 cup (2 sticks) unsalted butter, softened
2 cups brown sugar
2 eggs
2 cups corn flour
2 cups all-purpose flour
1 cup cornmeal
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp salt
1/4 cup whole milk
1 cup dried blueberries (or raisins)
1/4 cup granulated sugar, for coating

Preheat the oven to 350 degrees. Grease one cookie sheet. Cream together butter and brown sugar. Add eggs and mix till combined. Add dry ingredients and blend until flour is barely combined. Add milk and blueberries. Slowly mix until dough is evenly combined.

Pour granulated sugar into a bowl. Form dough into 1-inch balls and roll in sugar to coat lightly. Place balls of dough on cookie sheet and bake for 20-22 minutes. The cookies will puff up and crack at the tops, and are done when the sugar crust is golden brown. Repeat with remaining dough, refrigerating in between baking times if dough becomes too soft.

These cookies will keep for several days in an airtight container, and are best eaten for breakfast or as a snack rather than as a dessert.