August is the perfect time to make these summery floral cookies. A food processor is used however it's not required as I made them chopping, stirring and blending by hand and if Calendula petals are hard to come by then certainly use edible wildflowers or edible rose petals or edible violets. They are not overly sweet or floral although they do have a distinct crunch which adequately comes from the cornmeal and chopped pecans; although I did add about 2 teaspoons of poppyseeds, and you may do so if you wish, to the dry ingredients just to enhance the biscuit all around. - JD
Calendula Cornmeal Cookies
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makes approximately 4 dozen cookies
1 cup sugar
1/2 cups fresh or dried calendula petals
1 cup pecans
3/4 cup dried cranberries
1 cup unbleached white flour
1/3 cup whole wheat flour
1/3 cup plus 1 tablespoon yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3/4 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
In a food processor combine the sugar and calendula petals, pulse until the calendula petals start to break down into smaller pieces. Transfer calendula sugar to a small bowl.
Pulse or chop with a sharp knife the pecans and cranberries until coarsely chopped. Transfer to a large bowl and set aside.
In another bowl combine together the flours, corn meal, baking powder, salt, and nutmeg and whisk together.
Preheat oven to 350ºF.
Measure 3/4 cup of the calendula sugar and put it in a food processor with the butter. Process until creamy and blended, about 1 minute, stopping to scrape the sides down, if necessary. Add the egg and pulse for 1 minute; add vanilla and pulse to blend. Add the dry ingredients (flour mixture), and process until just blended, do not over mix.
Transfer dough to bowl with the chopped pecans and cranberries and stir to distribute the fruit and nut evenly. Using a spoon or your clean fingers, scoop out about 1 tablespoon of dough and roll it into a ball about 1 inch in diametre or slightly bigger.
Roll balls in remaining calendula sugar and place on a baking sheet, spacing balls about 2 inches apart. Using a flat bottomed glass, gently press balls to about 1/4 inch thickness. Dip bottom of glass into sugar occasionally to prevent sticking.
Bake cookies about 12 to 14 minutes or until the edges are lightly browned. If baking two sheets at once, switch places halfway through baking time. Remove cookies from baking sheet, immediately and cool on wire racks.
* If cookies cool on the baking sheet they will harden and possibly break when removed. Store in a air tight container or tightly covered tin.
* you can substitute almonds or pistachios for the pecans and chopped cherries or chopped dried apricots for the cranberries.