Sweet Cornmeal Puffs
2 cups all-purpose flour
1 cup cornmeal
1/2 cup sugar
4 1/2 teaspoons Clabber Girl Baking Powder
1 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup butter
1 cup heavy cream
1 egg, beaten (plus extra egg yolk)
1 egg white, beaten
1 tablespoon water
Sift first six ingredients together, twice into medium mixing bowl. Cut in butter until crumbly. Add cream and egg mixture just until dough holds together. Turn out on lightly floured surface; knead 10 times. Pat dough to 1/2 inch thickness. Cut with decorative 2 inch cookie cutter. Place on lightly greased cookie sheet. Brush with beaten egg white, water mixture.
Preheat oven to 425 degrees F.
Bake 10 to 12 minutes or until golden brown.
Serve warm with your favorite preserves.
Colorado State Fair Biscuit Division – 1st Prize, Sandy Lukehart of Pueblo