Source: Martha Stewart
Makes 2-1/2 dozen
6 T (3/4 stick) unsalted butter, at room temp
3 ounces cream cheese, at room temp
1 cup all-purpose flour
1/2 cup cornmeal
Pinch salt
Preheat oven to 350 F. Cream together the butter and cream cheese with a wooden spoon or electric mixer. Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.
Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.
Bake for 20 minutes, or until golden brown.
Makes 2-1/2 dozen
6 T (3/4 stick) unsalted butter, at room temp
3 ounces cream cheese, at room temp
1 cup all-purpose flour
1/2 cup cornmeal
Pinch salt
Preheat oven to 350 F. Cream together the butter and cream cheese with a wooden spoon or electric mixer. Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.
Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.
Bake for 20 minutes, or until golden brown.
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