Asiago Cornmeal Cookies Recipes

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"ACCIDENTAL" LEMON CORNMEAL COOKIES



These cookies were created by accident,while trying to come up with a granola bar recipe using yellow cornmeal. Oh well,the granola bars never made it,but this is what came out of it.There is nothing extravagent about these simple and humble cookies,but they are sure to satisfy a sweet tooth craving.They are soft,slightly sweet, and delicious.When I first made them,I did not expect anything special,but we liked them so much ,that we couldn't stop eating them.Oh, and one more thing,they do not have any sugar in them other than honey,so you will not feel as guilty eating them :)

Provided by Baker30

Categories     Dessert

Time 10m

Yield 72 cookies bars

Number Of Ingredients 10

2 cups yellow cornmeal
4 cups unsweetened puffed wheat cereal
1 cup liquid honey
zest of one lemon
3 tablespoons fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs

Steps:

  • In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
  • Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
  • In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
  • In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
  • Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
  • The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
  • Bake these cookies at 350 degrees F for about 10-13 minutes.
  • After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
  • Let the cookies cool completely and store in a sealed container.

Nutrition Facts : Calories 61.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.3, Sodium 46.2, Carbohydrate 11.1, Fiber 0.4, Sugar 3.9, Protein 1.1

CORNMEAL COOKIES



Cornmeal Cookies image

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

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

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

CORNMEAL COOKIES



Cornmeal Cookies image

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

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour

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 LIME COOKIES



Cornmeal Lime Cookies image

A recipe adapted from a famous, anal retentive, control freak, home making guru (she irons her sheets for goodness sake) and as such, is overly complicated yet... yields delicious results. A different kind of cookie that offers a wonderful finish to a Mexican meal/dinner party.

Provided by BothFex

Categories     Dessert

Time 15m

Yield 24 cookies

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 egg
4 teaspoons lime zest (roughly 6 limes)
2 tablespoons lime juice (roughly 6 limes)
2 teaspoons orange zest (roughly 2 oranges)
1/2 teaspoon vanilla or 1/2 teaspoon almond extract
1 1/2 cups flour
1 cup yeallow cornmeal, plus more for coating glass
3 1/4 cups powdered sugar, sifted
8 tablespoons lime juice
2 1/2 teaspoons lime zest

Steps:

  • Cream butter and sugar 3-4 minutes.
  • Add egg and beat until JUST combined.
  • Add zests, lime juice and extract.
  • Add flour and cornmeal and mix until well blended.
  • Cover with waxed paper or plastic wrap.
  • Form into a disc (why? Beats me) and chill, at least, 1 hour.
  • Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
  • Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
  • Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
  • When cookies cool pour lime glaze (mix ingredients together) over them.
  • Let glaze set.
  • Devour.

ASIAGO CORNMEAL COOKIES



Asiago Cornmeal Cookies image

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

1 cup yellow cornmeal
1/2 cup all-purpose flour, unsifted
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder, sifted
1/8 teaspoon chili powder
1/4 teaspoon cracked black pepper
1/4 teaspoon cumin powder
1 cup asiago cheese, grated
2 tablespoons butter, melted
1 large egg
2/3 cup water

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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