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
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
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.
CORNMEAL SHORTBREAD
Steps:
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
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.
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-CHERRY COOKIES
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 32
Number Of Ingredients 10
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.
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
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- Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet. Flatten cookies with the back of a measuring cup or glass (if the dough sticks, spray the glass with nonstick cooking spray).
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