Cornmeal Cherry Cookies Food

CORNMEAL-CHERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
• Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.

CORNMEAL COOKIES

Steps:

• Mix softened BUTTER and sugar until creamy.
• Add the egg and vanilla and beat well.
• In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
• Add to the creamed mixture.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

CHERRY-CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.

CHEWY CHERRY-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

CORNMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
• Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

CORNMEAL-CHERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
• With an electric mixer, cream butter and sugar until light and fluffy.
• Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
• Stir in cherries.
• Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
• Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
• Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
• Preheat oven to 350°F; line two baking sheets with parchment.
• Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
• Place 1/2 inch apart on baking sheets.
• Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
• Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.

CORNMEAL CHERRY COOKIES

Steps:

• 1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries. 2. Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour. 3. Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.

AMISH CHERRY COOKIES

Steps:

• Sift together flour,baking powder,soda and salt.
• Combine the shortening and sugar then blend in the eggs.
• Add to this mixture the milk,almond extract and vanilla.
• Blend i the sifted dry ingredients and mix well.
• Add the pecans,cherries and dates,and mix it well again.
• Shape the dough into balls,using 1 level tablespoon per cookie.
• Crush the cornflakes and roll each ball of dough in them.
• Place the balls on greased cookie sheet and top ech one with 1/4 cherries.
• Bake at 375 until done,about 20 minutes.

CORNMEAL COOKIES IV

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CORNMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
• Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.

CORNMEAL COOKIES II

Steps:

• Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
• Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

LEMON CORNMEAL COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

OATMEAL CHERRY COOKIES (MARTHA STEWART)

Steps:

• Heat oven to 350°F Use a silpat or parchment paper on your cookie sheets for best results.
• Whisk flour, cinnamon, baking soda, nutmeg and salt in a bowl.
• Cream butter,sugar and honey in a mixer until creamy.
• Add the eggs and vanilla and mix well.
• Slowly add the flour mixture, mixing on low just until incorporated.
• Stir in oats and cherries by hand.
• Scoop tablespoon sized drops onto a cookie sheet. Bake 10 minutes. Watch very closely the last 2 minutes, they go from done to over done very quickly.
• Allow to cool for a few minutes on the cookie sheet before moving to a cooling rack.

CHERRY CORDIAL COOKIES

Steps:

• Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream the butter with the brown sugar and white sugar. Stir in the egg, vanilla, and almond extract. Sift together the flour, and baking soda; stir into the creamed mixture. Gently fold in the cherries, with the liqueur, white chocolate, semi-sweet chocolate and macadamia nuts. Batter should be soft and creamy.
• Drop cookie dough by tablespoons onto the prepared cookie sheet. Leave 2 to 3 inches of space between cookies. Bake for 12 to 13 minutes in the preheated oven, cookies should be lightly browned. Remove from baking sheet to cool on wire racks.

CORNMEAL SUGAR COOKIES

Steps:

• in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

SOFT CORNMEAL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add milk and, if desired, walnuts; stir until blended. Shape into 1-1/2-in. balls. Place remaining sugar in a shallow bowl; roll cookies in sugar., Place cookies 2 in. apart on greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.