** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Sift the cornmeal together with the flour, salt and baking soda into a bowl Mix in the butter and cream.
3. Knead the dough until it holds together (6 to 8 times) on a floured board.
4. Roll the dough by the teaspoonful on the floured board.
5. Sprinkle with sesame seeds. Roll into very thin 4" diameter rounds, leaving the edges ragged.
6. Bake on an ungreased cookie sheet until golden (about 15 minutes).
7. Sprinkle with salt while still warm. Store in a tightly covered container.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Corn allergies.
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