'Go To' Southern Corn Meal Cookies

Valentine's Day is the perfect time for a "go to" recipe the ones you can rely on to turn out perfectly every time and that everyone loves. These time-tested recipes are an important part of any baker's recipe collection, even for Martha White baking expert Linda Carman.

"I think it is a great idea to make a list or file of 'go to' recipes that you know you can always count on," said Carman. "This recipe for Southern Corn Meal Cookies has just been added to my list. Not only are the cookies delicious, but the dough is versatile and can go from casual to festive without altering the recipe."

Southern Corn Meal Cookies are essentially buttery sugar cookies made with both flour and corn meal, which makes an incredible difference. This cookie is delicately crisp, with an interesting texture and an unexpectedly appealing rich grain flavor.

For occasions when you want to serve something a little fancier, the cookie dough can be formed into mini tart shells. They are crisp, slightly chewy and sturdy, so they are easy to fill and will hold up for several days.

For more Martha White recipes to save you time and money, visit www.marthawhite.com/recipes. Join the Martha White community at www.Facebook.com/MarthaWhiteBaking and www.Pinterest.com/BakeMarthaWhite

Southern Corn Meal Cookie Tartlets

1 recipe "Go To" Southern Corn Meal Cookies (recipe at www.marthawhite.com)
Raspberry, Lemon Cream or White Chocolate Ganache Filling
Raspberries, strawberries, mint, lemon curls and/or Smucker's Hot Fudge Topping for garnish, optional

1. HEAT oven to 400 degrees F. (For dark non-stick pans, heat to 375 degrees F.) Prepare cookie dough as directed. Scoop out 1 slightly heaping tablespoonful. Roll into a ball. Place in mini muffin cup. Press down center. (Do not try to form into tart shell. The dough will rise.)
2. BAKE 11 to 14 minutes or until golden brown about edges. Remove from oven. While warm, press center of each with handle of wooden spoon to form a cup. Cool 10 minutes in pan. Remove from pan. Cool completely on wire rack. Prepare filling(s) of choice. Fill tart shells with about 1/2 teaspoon filling. Store in refrigerator.

*For raspberry, lemon cream and white chocolate ganache filling recipes, go to www.marthawhite.com
Dickinson's is a trademark of The J.M. Smucker Company.

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