Cornbread Mix Cookies Recipes

CORNBREAD MIX

Steps:

• In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
• Put in a large airtight container, label, store in a cool dry place.
• This mix should be used in 10 to 12 weeks.
• To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
• Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.

CORNMEAL COOKIES

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.

CORNBREAD MIX

Steps:

• In a large bowl, combine the dry ingredients; cut in shortening until crumbly. Store in an airtight container in a cool, dry place or in the freezer for up to 6 months. Yield: 5 batches (11-2/3 cups total)., To prepared cornbread: In a large bowl, whisk egg and milk. Stir in 2-1/3 cups cornbread mix just until moistened (the batter will be lumpy). Pour into a greased 8-in. square baking pan. Bake at 425° for 20-25 minutes or until bread tests done.

CAKE MIX APPLE-SPICE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir together cake mix, oil and eggs until combined and dough forms. Stir in chopped apple.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set. Remove cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small microwavable bowl, microwave frosting on High 10 seconds. Drizzle melted frosting over cooled cookies.