Asiago Cornmeal Cookies

Oven: 400
12—14 Minutes

1 c yellow cornmeal
1/2 c flour, unsifted
1/2 t salt
1 t sugar
1 t baking powder, sifted
1/8 t chili powder
1/4 t cracked black pepper
1/4 t cumin powder
1 c Asiago cheese, grated
2 T butter, melted
1 large egg
2/3 c water

Preheat the oven. Lightly grease cookie sheets, or you could line them with parchment paper instead. In a medium bowl, combine the dry ingredients and the cheese. In another small bowl, beat together the melted butter, egg and water. Mix the wet ingredients into the cornmeal mixture until well incorporated. Drop rounded teaspoons of dough onto the greased baking sheet. Bake until the tops are slightly golden. Remove and cool on a wire rack. Store in an airtight container. These would make a great accompaniment to chili or soup. The taste is salty, slightly spicy and the texture is coarse from the cornmeal.