Corn Cookies Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the canola oil, margarine, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture. Mix in the cornflakes cereal, oats, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown. Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

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.

Steps:

• Preheat oven to 375 degrees F., rack in the middle position.
• Melt the butter. Add the sugar and mix. Let the mixture cool to room temperature and then stir in the egg. Add all of the rest of the ingredients except the flour, mixing after each addition. Add the flour, one cup at a time, and mix it throughly. Let the cookie dough sit for 5 minutes to "rest.".
• Drop by spoonful on a greased cookie sheet, 12 cookies per standard-size sheet. (If the dough is too sticky, refrigerate it for a few minutes to firm it up.) Flatten the cookies with a greased spatula. Bake at 375 degrees F. for 8-10 minutes.
• When the cookies come out of the oven, leave them on cookie sheets and immediately press pieces of candy corn on top as a design. Do this right away, so that the candy will stick after the cookies have cooled.
• Let the cookies cool on sheets for 2 minutes and then transfer them to a wire rack to cool completely.

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.