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.
NATIVE AMERICAN CORNMEAL COOKIES
This recipe has been modernized over the years... it is very old... It is a different and good cookie.
Provided by Colleen Sowa
Categories Cookies
Time 30m
Number Of Ingredients 11
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.
ORANGE-CORNMEAL COOKIES
A scrumptious batter piped into "S" shapes bakes into golden-brown Orange Cornmeal Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
- Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
- Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.
ORANGE CORNMEAL SHORTBREAD
Shortbread is the ultimate expression of four building blocks of baking: butter, sugar, flour, and salt. Here, it is flavored with orange zest. Try serving it with Sweet Corn Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen cookies
Number Of Ingredients 7
Steps:
- Using an electric mixer fitted with the paddle attachment, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and zest. Beat well, scraping sides of bowl as necessary. With mixer on low speed, mix in flour, 2 tablespoons cornmeal, and salt until well combined, about 3 minutes. Form dough into two logs about 1 1/2 inches in diameter; wrap in plastic wrap, and chill at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment or waxed paper. Remove plastic from chilled dough; roll logs in cornmeal to coat. Slice into 1/4-inch rounds. Place on a baking sheet about 1 inch apart. Bake until pale golden all over, 25 to 30 minutes. Cool on a wire rack. Dust with sugar.
CORNMEAL COOKIES IV
Cornmeal cookies that are not only buttery and sugary, but quite spicy! They also have cranberries and orange juice!
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 17.8 g, Cholesterol 29.1 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 52.7 mg, Sugar 7.6 g
CITRUS CORNMEAL SHORTBREAD
Upgrade a basic shortbread cookie recipe with yellow cornmeal and orange zest, which add brightness and a subtle yellow color. Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
- Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll log in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack.
GLAZED LEMON-ORANGE CORNMEAL COOKIES
This is a wonderful tasting cookie, great for those Church gatherings, and family get-togethers, something just a little different - got the recipe from America's Test Kitchen
Provided by Chef mariajane
Categories Dessert
Time 16m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
- FOR THE COOKIES:.
- Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
- IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
- Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
- Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
- FOR THE GLAZE:.
- Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.
- TO GLAZE THE COOKIES:
- When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.
CITRUS CORNMEAL SHORTBREAD
Enjoy traditional buttery shortbread cookies with a citrusy twist - a perfect holiday dessert. Candied lemon and orange peels add zing and cornmeal makes them chewy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 64
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
- Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
- Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg
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- 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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- Combine 1 cup sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except additional sugar and decorator sugars. Beat at low speed until mixture forms a dough.
- Divide dough into fourths. Shape each fourth into 12-inch (1-inch diameter) log. Wrap each in plastic food wrap. Refrigerate at least 1 hour until firm.
- Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Press cookies with fork dipped in sugar to make a crisscross design. Bake 6-9 minutes or until edges are lightly browned. Immediately sprinkle with decorator sugars, if desired.
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