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
BROWN SUGAR-CORNMEAL SHORTBREAD COOKIES
Nutty cornmeal and caramely brown sugar pair up in this twist on the classic shortbread cookie. Put these out for Santa, or as part of an elegant dessert table spread at Thanksgiving-either way, the recipients of this grown-up cookie are sure to be pleased!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 35 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth.
- Reduce speed to low and gradually add flour mixture, beating just until combined. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a mini muffin tin. Firmly rap tin against a counter a few times to ensure dough reaches bottom edges of each cup. Flatten tops with your fingers.
- Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in tin 5 minutes. Meanwhile, in a small bowl, stir together remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of tin. Working with a few at a time, toss cookies in cinnamon sugar to evenly coat; transfer to a wire rack and let cool completely. (Cookies can be stored in an airtight container at room temperature up to 1 week.)
CORNMEAL COOKIES II
Rich cookies.... my kids love them!
Provided by Elaine Ogden
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 14.3 g, Cholesterol 7.8 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 6.3 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 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.
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 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.
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4.6/5 (18)Calories 300 per servingTotal Time 30 mins
- Place one rack in the top third of your oven and one in the bottom third. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. (If you have only one baking sheet, see “tips,” below, for baking in batches).
- In a medium bowl, combine the flour, masa harina, cornmeal, baking powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until thoroughly combined.
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5/5 (11)Total Time 29 minsCategory Dessert, SnackCalories 138 per serving
- Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
- 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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