Gluten Free Cornmeal Cookies

I've had a few requests for gluten free cookies, so I'm going to try out a few recipes. My gluten free cookies will be just as tasty as my regular ones. I will not let taste and texture slide just so that they can be gluten free. Taste and texture will prevail!

I had to get rid of the wheat flour to make this batch gluten free. I decided to use brown rice flour instead. This recipe is called Cornmeal Cookies, so the cornmeal is ultra present.

Here are some salvaged eggs. The bagboy at the grocery store decided to put my brand new carton of eggs in the same bag as two liters of juice. Awesome.

I do love the color and fluffiness of creamed sugar, butter, and eggs.

Zee dry ingredients: the colored flecks are freshly grated nutmeg and cinnamon.

I had to break the shell of the nutmeg with a hammer to get to the center. This may be my favorite spice. It's so cool!

These are refrigerator cookies, so they must be chilled.

I rolled them into a log shape and put them in the freezer. I think the refrigerator would have been better though. Next time.

After a sufficient amount of chilling, slice, slice, slice.

These will spread quite a bit because they have LOTS of butter.

So here they are. They look good enough, but what about the taste?! The verdict: crisp, sweet, gritty. I will use a finer grind of cornmeal next time - easier on the teeth.