Cornmeal Cookies Iv Recipes

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CORNMEAL COOKIES I



Cornmeal Cookies I image

This is an old recipe of my grandmother's. These crunchy cookies are guaranteed to please.

Provided by Eve King

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 9

¾ cup butter, softened
¾ cup white sugar
1 egg
1 ½ cups all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup raisins

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.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 22.2 g, Cholesterol 30.7 mg, Fat 8.2 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 119.6 mg, Sugar 10.8 g

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 IV



Cornmeal Cookies IV image

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

1 cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon frozen orange juice concentrate
2 ⅔ cups all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
.66 cup sweetened dried cranberries

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

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 COOKIES



Cornmeal Cookies image

Provided by Kay Chun

Categories     Cookies     Mixer     Dessert     Bake     Cornmeal     Butter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1 cup yellow cornmeal (not stone-ground)
3/4 cup all-purpose flour
1/2 teaspoon salt
7 tablespoons unsalted butter, softened
1/3 cup sugar
3/4 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk

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.

SOFT CORNMEAL COOKIES



Soft Cornmeal Cookies image

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

1-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/2 cup plus 1/3 cup sugar
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/4 cup cream cheese
3/4 cup 2% milk
1/2 cup chopped walnuts, optional

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.

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE



Lime and Cornmeal Cookies with Citrus Glaze image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h59m

Yield 12 to 14 cookies

Number Of Ingredients 13

1/2 stick unsalted butter, at room temperature
1 cup sugar
3 large limes, zested
1 egg, at room temperature
3 tablespoons fresh lime juice (2 to 3 large limes)
1/2 teaspoon pure vanilla extract
1 1/2 cups rice flour, plus extra for dusting
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 1/3 cups powdered sugar
2 large limes, zested
3 tablespoons fresh lemon juice

Steps:

  • For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
  • In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
  • For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

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