Cornmeal Cookies Iv 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.

HEART-GLAZED CORNMEAL COOKIES

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.

CORNMEAL COOKIES

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.

NATIVE AMERICAN CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together salt, sugar and margarine. Add vanilla, egg and one of the syrup type items, beat until well blended and creamy.
• 3. In separate bowl: mix together well the flour, cornmeal, and baking powder. Gradually add this dry mixture to the creamy mixture.
• 4. You can add any, all or none of the optional ingredients.
• 5. Either pat with your hands into small "patties" or drop the dough from a Tablespoon onto a greased baking sheet. Bake at 350 degrees for about 12 - 15 minutes or until light golden brown. Remove from baking sheet and cool. Store in air tight container in layers with wax paper between them.

CORNMEAL COOKIES

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.