Cornmeal Cookies I Recipes

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CORNMEAL SUGAR COOKIES



Cornmeal Sugar Cookies image

This is a wonderfully different crispy sugar cookie. This cookie can be made as a cut out or a refrigerator cookie. This cookie is also wonderful when dipped in melted chocolate.

Provided by Bev Austin

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon orange zest
1 ½ cups all-purpose flour
1 cup cornmeal
½ teaspoon salt
⅓ cup granulated sugar for decoration
¼ teaspoon ground nutmeg

Steps:

  • in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 33.7 g, Cholesterol 59.8 mg, Fat 13.3 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.1 g, Sodium 168.9 mg, Sugar 17.9 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 II



Cornmeal Cookies II image

Rich cookies.... my kids love them!

Provided by Elaine Ogden

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 9

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

Steps:

  • Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
  • Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 14.3 g, Cholesterol 7.8 mg, Fat 6.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 6.3 g

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.

CORNMEAL COCONUT COOKIES



Cornmeal Coconut Cookies image

These cookies are delicate and crispy, like biting into a crunchy slice of sweet cornbread. You can add vanilla instead of the rum. I just did that to compliment the shredded coconut, and it worked like a charm.

Provided by Milly Suazo-Martinez

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 35m

Yield 48

Number Of Ingredients 10

1 ¼ cups butter, softened
1 cup white sugar
1 egg
2 cups finely-ground cornmeal (such as Goya® Fine Yellow Corn Meal)
1 cup all-purpose flour
1 teaspoon baking soda
1 lime, zested
½ cup shredded coconut
¼ teaspoon salt
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
  • Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 11.2 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 76.6 mg, Sugar 4.6 g

LEMON-CORNMEAL COOKIES



Lemon-Cornmeal Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 10

5 ounces butter (1 1/4 sticks)
3 cups sugar
1 cup egg whites (approimately 6 to 7 large eggs)
1 tablespoon vanilla extract
2 large lemons, zested
4 cups all-purpose flour
8 ounces yellow cornmeal (1/2 pound)
1 teaspoon baking powder
1/2 teaspoon salt
Sugar, for sprinkling

Steps:

  • In an electric mixer, with the paddle attachment, cream together butter and sugar until light, Add egg whites, extract and zest and beat until blended well. Combine dry ingredients and add to the mixing bowl on low speed. Mix until almost blended. Remove bowl from mixer and stir gently to finish blending. With a 2 fluid ounce scoop (1/4 cup), scoop the dough onto a parchment-lined cookie sheet and flatten slightly with damp fingers. Sprinkle tops of cookies with a generous amount of granulated sugar. Bake 18 to19 minutes, until just beginning to brown around the edges. Let cool on cookie sheet 5 minutes, then remove cookies to a wire rack to cool completely.

CORNMEAL COOKIES III



Cornmeal Cookies III image

Lime flavored and glazed cornmeal cookies Use lemon extract if you can't find lime.

Provided by MARBALET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 12

½ cup butter
⅔ cup white sugar
1 egg
1 teaspoon lime extract
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
1 cup all-purpose flour
¼ cup white sugar
1 teaspoon grated lime zest
⅓ cup confectioners' sugar for decoration
1 tablespoon lime juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
  • Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
  • In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
  • Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
  • To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

Nutrition Facts : Calories 67.6 calories, Carbohydrate 10.2 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 50.5 mg, Sugar 6.2 g

HEART-GLAZED CORNMEAL COOKIES



Heart-Glazed Cornmeal Cookies image

These crispy cornmeal cookies make the prettiest treat for Valentine's Day. A heart-shaped cookie cutter is pressed into each round just to create an impression. Once baked, the hearts are spread with pink glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1 1/4 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 to 2 drops red or pink food coloring

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 teaspoon vanilla and beat until combined. With mixer on low, gradually add flour mixture and beat to combine.
  • Place 1/4 cup granulated sugar in a small bowl; roll dough into 1-inch balls and coat with sugar. Transfer to 2 parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diameter. Press a 1-inch heart-shaped cookie cutter into each (do not cut through). Bake until cookies are golden at edges, 10 minutes, rotating sheets halfway through. Let cookies cool on wire racks.
  • In a small bowl, whisk together confectioners' sugar, 1/4 teaspoon vanilla, and 1 3/4 teaspoons cold water. Whisk in food coloring. With a small spoon, spread glaze inside heart. Let set 15 minutes.

Nutrition Facts : Calories 176 g, Fat 9 g, Fiber 1 g, Protein 2 g

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.

CORNMEAL COOKIES



Cornmeal Cookies image

If you don't have a pastry bag, you can still enjoy these delicious and crunchy cookies in their traditional shape: Chill the cookie dough for about 1 hour, then divide it into fourths. Roll each piece out with the palms of your hands to a rope about 1/2 inch thick. Cut the rope into 4-inch lengths and lay them on the prepared baking sheets, shaping them into crescents and leaving about 3/4 inch between them. Lightly drag the tines of a fork over the crescents to create ridges. Bake and cool them as described below

Yield makes about 48 cookies

Number Of Ingredients 7

2 sticks (8 ounces) unsalted butter, at room temperature, cut into 16 pieces, plus more for the baking sheets
2 cups very fine yellow cornmeal
1 cup all-purpose flour, plus more for the baking sheets
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
3/4 cup sugar

Steps:

  • Arrange the racks in the upper and lower third of the oven and preheat the oven to 400° F. Lightly butter and flour two baking sheets. (This isn't necessary if using nonstick pans.)
  • Stir the cornmeal and 1 cup flour together in a small bowl. Beat the eggs, egg yolks, and vanilla together in a separate bowl with a handheld electric mixer until foamy. As you continue beating, pour in the sugar gradually, until smooth. Add the butter and beat until incorporated. Spoon in the dry ingredients and beat at low speed just until incorporated. (The dough can be formed into cookies and baked at this point, or wrapped in plastic and refrigerated up to 1 day.)
  • Divide the dough into three pieces. Working with one at a time, roll it into a thick log and slide it into a pastry bag fitted with a large star tip. Squeeze the dough out of the pastry bag and onto the prepared baking sheet, cutting it into 4-inch lengths and leaving 3/4 inch between them as you do. Shape the strips of dough into crescents. Bake until golden, about 20 minutes.
  • Cool the cookies completely before serving. The cookies can be stored in an airtight container at room temperature for up to a week.

BLUEBERRY CORNMEAL COOKIES



Blueberry Cornmeal Cookies image

A tasty recipe for a rustic cornmeal cookie using dried blueberries.

Provided by Yoly

Categories     Drop Cookies

Time 40m

Yield 18

Number Of Ingredients 12

nonstick cooking spray
1 cup white masa harina (corn flour)
1 cup all-purpose flour
½ cup cornmeal
1 teaspoon cream of tartar
1 teaspoon salt
1 cup brown sugar
½ cup unsalted butter, at room temperature
1 large egg
2 tablespoons milk
1 cup dried blueberries
¼ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
  • Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
  • Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
  • Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
  • Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 34.1 g, Cholesterol 24 mg, Fat 6.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 20.3 g

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