Calendula Officinalis: Calendula Cornmeal Crisps

Calendula—a Golden Herb for Garden and Kitchen


| February/March 2008


Makes about 4 dozen cookies

I use a little whole-wheat flour for nutrition and body, but you could use all unbleached flour for a more delicate cookie. Also try almonds or pistachios in place of pecans, or cherries or chopped dried apricots in place of the cranberries.

• 1 cup sugar
• ½ cup fresh or dried calendula petals
• 1 cup pecans
• ¾ cup dried cranberries
• 1 cup unbleached white flour
• ⅓ cup whole-wheat flour
• ⅓ cup plus 1 tablespoon stone-ground yellow cornmeal
• 1 teaspoon baking powder
• ½ teaspoon salt
• Scant ½ teaspoon freshly ground nutmeg
• 12 tablespoons softened, unsalted butter cut into 12 pieces
• 1 extra-large egg
• 1 teaspoon pure vanilla extract

In a food processor, combine sugar and calendula; pulse until calendula starts to break down into smaller pieces. Transfer calendula sugar to a shallow bowl.



Pulse (or chop with a knife) pecans and cranberries until coarsely chopped; transfer to a large bowl and set aside.

In another bowl, combine flours, cornmeal, baking powder, salt and nutmeg. Toss to mix.








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