Corney Cookies Recipes

CORNMEAL COOKIES

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.

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

CORN FLAKE COOKIES II

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.

CORNY CORN CASSEROLE

Steps:

• 1. Mix all ingredients together except butter, pour into a 9 x 13 greased casserole...slice butter on top. bake 30 mins until bubbly at 350 degrees

CORNMEAL COOKIES I

Steps:

• In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
• In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in the optional raisins.
• Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
• Roll out dough on well-floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet.
• Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden. Store in airtight container.

CORNY COOKIES

Steps:

• 1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
• 2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
• 3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

SWEET AND SAVORY CORNBREAD COOKIES

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.

CORN FLOUR LEMON COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
• Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.