CORNMEAL COOKIES I
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
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
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
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
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.
CORNMEAL COOKIES
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
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
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.
LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE
Provided by Giada De Laurentiis
Categories dessert
Time 1h59m
Yield 12 to 14 cookies
Number Of Ingredients 13
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.
More about "cornmeal cookies iv recipes"
10 BEST CORNMEAL COOKIES NO FLOUR RECIPES | YUMMLY
From yummly.com
AMAZING CORNMEAL COOKIES (MADE WITH POLENTA) - …
From sweetestmenu.com
4.8/5 (24)Total Time 52 minsCategory DessertCalories 237 per serving
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, beat the butter and sugars until pale and creamy. Add the vanilla, egg and honey and mix again until combined.
- Sift in the plain flour and baking soda. Add the polenta and salt and stir until combined. Roll balls of cookie dough using your hands, approximately 1.5 tablespoons each, and place on prepared trays.
- Bake for approximately 12 minutes or until golden brown on the edges. Transfer to a wire rack to cool completely.
ITALIAN CORNMEAL COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 35 minsCategory DessertsCalories 75 per serving
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour.
- Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
CORNMEAL COOKIES - BAKE OR BREAK
From bakeorbreak.com
Servings 30Total Time 32 minsCategory CookiesCalories 21 per serving
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and mix well.
LEMON-CORNMEAL COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (23)Calories 55 per servingServings 36
- Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
- Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.
LIME CORNMEAL COOKIES RECIPE BY ANGELA CARLOS
From thedailymeal.com
4/5 (2)Calories 1413 per servingEstimated Reading Time 3 mins
- Position one rack in the top third of the oven, one rack in the bottom third of the oven, and preheat the oven to 350 degrees F. Line the cookie sheets with baking parchment.
- In a bowl, add the all-purpose flour, cornmeal, bread flour, salt, and baking soda and whisk together.
- In another bowl, using an electric mixer with a paddle attachment, cream the sugar, butter, and lime zest together on medium speed for 2 minutes, or until light and fluffy, scraping the sides and bottom of the bowl frequently. Gradually add the eggs and egg yolks, mixing until everything is well combined.
- With the mixer on medium-low speed, add the dry ingredients in stages. Mix only until everything is well combined, scraping the sides and bottom of the bowl frequently. There should not be any pockets of dry flour left in the dough.
CORNMEAL COOKIES, ITALIAN STYLE [G.F., DAIRY FREE ...
From sugarlovespices.com
4.5/5 (4)Estimated Reading Time 6 minsServings 18Total Time 50 mins
- In the bowl of a stand mixer, add the dry ingredients: sugar, both flours, baking powder, pinch of salt and mix.
- Add the eggs, the oil and the grated lemon zest. Blend the dough for a few seconds until all the ingredients have been mixed together in a smooth dough.
- Remove the dough and form a ball. Wrap it in plastic and let rest in the refrigerator for at least half an hour.
CORNMEAL SUGAR COOKIES RECIPE - SCOTT HOCKER | FOOD & WINE
From foodandwine.com
Servings 60Category Bread + Dough
- Adjust oven racks to upper and lower third of the oven. Preheat oven to 350°. Line two baking sheet pans with parchment paper.
- To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held electric mixer), Add the sugar, butter and vegetable shortening. Beat on medium-high until fluffy, about 3 minutes. Scrape down sides of bowl with a spatula. Beat in the egg, orange zest, buttermilk and vanilla. With mixer on low, beat in flour mixture in 2 batches, until well combined.
CORNMEAL ORANGE COOKIES RECIPE, THE PERFECT COOKIE REVIEW
From bookscookslooks.com
4.6/5 (11)Category Dessert-CookieServings 48Estimated Reading Time 5 mins
- Using a stand mixer with the paddle attached cream together the butter, sugar, zest and salt until light and fluffy. About 3 minutes.
BEST SUGAR COOKIE RECIPE WITH CORNMEAL - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (7)Total Time 20 minsCategory CookiesCalories 107 per serving
- Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the salt, lime zest, egg, and vanilla. Once blended, slowly add the flour, followed by the cornmeal. Scrape the bowl and beat again for just a few seconds to combine.
- Preheat the oven to 375 degrees F (or 350 convection) and line a cookie sheet with parchment paper. Dump the dough out onto large piece of foil and use the foil to shape the dough into a 9 1/2-inch log, about 2 inches thick. Wrap well and freeze for at least 30 minutes to firm up the dough.
- When ready to bake, open the foil and sprinkle cornmeal over and around the dough log. Roll it back-and-forth to coat the log on all sides. Then cut the log into 16-18 equal slices. Lay the cookies on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until just barley golden on the edges, but soft in the middle. (7-8 minutes convection.) Allow the cookies to cool on the cookie sheet completely before moving.
CORNMEAL CHOCOLATE CHIP COOKIES - BAKING BITES
From bakingbites.com
Estimated Reading Time 3 mins
RECIPES/CORNMEAL-COOKIES-IV.JSON AT MASTER ...
From github.com
CORNMEAL RECIPES | BBC GOOD FOOD
CORNMEAL RECIPE
From crecipe.com
CORNMEAL COOKIES IV RECIPE
From crecipe.com
CORNMEAL COOKIES IV | RECIPE | FONDANT ICING, MARSHMALLOW ...
From pinterest.com
CORNMEAL COOKIES - COOKEATSHARE
From cookeatshare.com
CORNMEAL COOKIES IV RECIPE | CORNMEAL COOKIES, COOKIES, BAKING
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love