Cornmeal Cookies Ii 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 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.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together salt, sugar and margarine. Add vanilla, egg and one of the syrup type items, beat until well blended and creamy.
• 3. In separate bowl: mix together well the flour, cornmeal, and baking powder. Gradually add this dry mixture to the creamy mixture.
• 4. You can add any, all or none of the optional ingredients.
• 5. Either pat with your hands into small "patties" or drop the dough from a Tablespoon onto a greased baking sheet. Bake at 350 degrees for about 12 - 15 minutes or until light golden brown. Remove from baking sheet and cool. Store in air tight container in layers with wax paper between them.

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.

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.

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.

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.