CORNMEAL COOKIES
These simple shortbread-like treats use plenty of butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
CORNMEAL COOKIES
These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.
Provided by Diana A
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 8
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.
ASIAGO CORNMEAL COOKIES
I found the original recipe on the iVillage site when searching for savory cookies. I made a batch for some friends and they were really good, so I adapted it slightly to our taste and here it is. I think these would make a great accompaniment to chili or soup. The taste is salty, slightly spicy and the texture is coarse from the cornmeal. Maybe like a softer cracker. It's hard to describe, you gotta try it.
Provided by Dimpi
Categories Dessert
Time 29m
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 deg F.
- Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead.
- In a medium bowl, combine the first 9 ingredients.
- 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 at 400 deg F for about 12-14 minutes until the tops are slightly golden.
- Remove and cool on a wire rack.
- Store in an airtight container, and enjoy!
Nutrition Facts : Calories 19.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.5, Sodium 36.2, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 0.5
LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 1h59m
Yield 12 to 14 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
- In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
- For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.
SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
- Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
CORNMEAL CITRUS COOKIES
From the Joy of Cooking. Thse are so unusual. I'd never had any like these until I made them. The dough freezes well in logs for later slicing and baking. prep time is mandatory chill time.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 7 dozen cookies, depending on size
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
- Add egg yolk and mix until well blended.
- add egg and vanilla.
- Beat well.
- Reduce speed to low and beat in cornmeal and flour until just combined.
- Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
- To bake, position rack in upper third of oven and another rack in lower third.
- Preheat oven to 375 degrees.
- Remove one disk of dough from fridge and cut in half.
- Return unused portion to fridge.
- EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
- Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
- Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
- 8 inch thickness.
- OR-- Lightly flour work surface.
- Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
- sprinkle surface lightly with flour as needed.
- Cut dough into desired shapes.
- Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
- Get as many dough shapes out of each sheet because dough should*only be rolled twice.
- *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
- Bake 2 sheets at a time, until cookies are evenly golden brown.
- ,6 to 8 minutes.
- Rotate sheets halfway through baking for even browning.
- Using thin-bladed spatula, immediately transfer to cooling racks.
- Decorate if desired.
Nutrition Facts : Calories 525.6, Fat 28.6, SaturatedFat 17.2, Cholesterol 129.9, Sodium 146.1, Carbohydrate 62.8, Fiber 2, Sugar 29, Protein 5.8
SOFT CORNMEAL COOKIES
Combining humble ingredients can sometimes result in a delicious treat. Use these versatile cookie as the base for ice cream sandwiches or crumble them over strawberries and ice cream. -Gina Martin, Spooner, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CORNMEAL COOKIES III
Lime flavored and glazed cornmeal cookies Use lemon extract if you can't find lime.
Provided by MARBALET
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
- Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
- In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
- Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
- To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 10.2 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 50.5 mg, Sugar 6.2 g
CORNMEAL CAKE
Corn is combined with corn flour, corn meal, butter, cream, parsley and chili powder to make a cornbread with great texture and flavor.
Provided by sal
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a large bowl beat butter until smooth. Stir in flour and beat on low, adding water.
- Chop corn in food processor or blender. Stir into butter mixture.
- In a medium bowl combine sugar, cornmeal, cream, baking powder, parsley and chili powder; add to butter mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 202 calories, Carbohydrate 32.3 g, Cholesterol 20.3 mg, Fat 8.3 g, Fiber 2.6 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 99.8 mg, Sugar 14.1 g
HEART-GLAZED CORNMEAL COOKIES
These crispy cornmeal cookies make the prettiest treat for Valentine's Day. A heart-shaped cookie cutter is pressed into each round just to create an impression. Once baked, the hearts are spread with pink glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
- Place 1/4 cup granulated sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to 2 parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
- In a small bowl, whisk together confectioners' sugar, 1/4 teaspoon vanilla, and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.
Nutrition Facts : Calories 176 g, Fat 9 g, Fiber 1 g, Protein 2 g
CORNMEAL COOKIES
Provided by Kay Chun
Categories Cookies Mixer Dessert Bake Cornmeal Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
- Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.
CORNMEAL LIME COOKIES
A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.
Provided by BothFex
Categories Dessert
Time 15m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar 3-4 minutes.
- Add egg and beat until JUST combined.
- Add zests, lime juice and extract.
- Add flour and cornmeal and mix until well blended.
- Cover with waxed paper or plastic wrap.
- Form into a disc (why? Beats me) and chill, at least, 1 hour.
- Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
- Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
- Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
- When cookies cool pour lime glaze (mix ingredients together) over them.
- Let glaze set.
- Devour.
CORNMEAL SUGAR COOKIES
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
Categories Cookies Food Processor Dessert Bake Kid-Friendly Quick & Easy Cornmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, cornmeal, cornstarch, and salt.
- Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
- Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
- Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
"ACCIDENTAL" LEMON CORNMEAL COOKIES
These cookies were created by accident,while trying to come up with a granola bar recipe using yellow cornmeal. Oh well,the granola bars never made it,but this is what came out of it.There is nothing extravagent about these simple and humble cookies,but they are sure to satisfy a sweet tooth craving.They are soft,slightly sweet, and delicious.When I first made them,I did not expect anything special,but we liked them so much ,that we couldn't stop eating them.Oh, and one more thing,they do not have any sugar in them other than honey,so you will not feel as guilty eating them :)
Provided by Baker30
Categories Dessert
Time 10m
Yield 72 cookies bars
Number Of Ingredients 10
Steps:
- In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
- Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
- In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
- In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
- Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
- The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
- Bake these cookies at 350 degrees F for about 10-13 minutes.
- After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
- Let the cookies cool completely and store in a sealed container.
Nutrition Facts : Calories 61.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.3, Sodium 46.2, Carbohydrate 11.1, Fiber 0.4, Sugar 3.9, Protein 1.1
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