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.
VENETIAN CORNMEAL COOKIES (ZALETI)
Zaleti means yellow in the Venetian dialect and refers to the color of the cornmeal in these distinctive diamond-shaped cookies. They're made with little to no sugar, relying instead on the sweetness of dried currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 40
Number Of Ingredients 12
Steps:
- Combine currants and almond liqueur in a small bowl. Let soak until fruit is plump, 30 minutes.
- Preheat oven to 350 degrees. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together egg and egg yolk, lemon zest, and vanilla. Using a pastry cutter or two knives, cut butter into dry ingredients until coarse crumbs form. Add plumped currants and wet ingredients, gently stirring until a soft dough forms. Turn dough out onto a piece of plastic wrap. Shape into a flat square, wrap tightly in plastic, and refrigerate 45 minutes or up to overnight.
- On a lightly floured surface, roll out dough to an 8-inch square, about 1/2 inch thick. Using a sharp knife, cut dough horizontally into 1-inch strips. Working with one strip at a time, cut crosswise on the bias into 5 equal diamonds (you should make 6 cuts). Reroll scraps once and form additional cookies, if desired. Transfer cookies to two parchment-lined baking sheets, spaced about 1 inch apart. Freeze until firm, about 10 minutes.
- Lightly beat reserved egg white. Brush tops of cookies with egg white and sprinkle with sanding sugar. Bake, rotating pans halfway through, until lightly golden around edges, about 22 minutes. Cookies can be stored in an airtight container at room temperature up to 3 days.
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
RAISIN CRUNCH COOKIES
From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center.
Provided by Vino Girl
Categories Drop Cookies
Time 36m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Mix flour, baking powder, baking soda and oats; set aside.
- Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg and vanilla; mix well.
- Gradually add flour mixture, beating until well blended after each addition.
- Add cereal, coconut and raisins; stir until well blended.
- Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 14 to 16 minutes or until lighty browned.
- Cool on baking sheets 3 to 4 minutes; remove to wire racks.
- Cool completely.
- Store in tightly covered container at room temperature.
CORNMEAL CURRANT CRUNCH COOKIES
Make and share this Cornmeal Currant Crunch Cookies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 30m
Yield 14 cookies
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven.
- preheat the oven to 350*.line two baking sheets with parchment paper.
- in a medium bowl, stir the flour, cornmeal, baking powder and salt together.set aside.
- in a large bowl, using an electric mixer on medium speed, beat the butter, 3/4 cup of the sugar, and the lemon zest until smooth and creamy -- and the color has lightened slightly.about 1 minute.
- stop the mixer and scrape down the sides of the bowl as needed during mixing.
- add the egg yolks and vanilla and mix until blended -- about 1 minute.
- on low speed, add the flour mixture, mixing just until it is incorporated.
- mix in the currants and chopped pecans.
- spread the remaining 3 tbls sugar on a large piece of parchment or wax paper.using an ice cream scoop with a 1/4 cup capcacity, scoop out portions of dough --
- roll each between the palms of your hands into a smooth ball.then roll each ball in the sugar and flatten to about 3 1/2" circle.and place the cookies about 2" apart on the baking sheets --
- press a pecan half into the center of each cookie, if desired.
- bake one sheet at a time until the bottoms and edges are lightly browned.about 15 minutes.
- cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to tansfer them to a wire rack to cool compeltely --
- the cookies can be stored to a tightly covered container at room temperature for up to 3 days.
Nutrition Facts : Calories 254, Fat 13.6, SaturatedFat 6.8, Cholesterol 56.1, Sodium 72.2, Carbohydrate 31.6, Fiber 1.4, Sugar 17.1, Protein 2.8
CORNMEAL COOKIES II
Rich cookies.... my kids love them!
Provided by Elaine Ogden
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 9
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
CORNMEAL CRANBERRY COOKIES
Provided by Diane E. Appleton
Categories Cookies Dairy Dessert Bake Thanksgiving Cranberry Fall Gourmet California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together flour, cornmeal, baking powder, and salt. In a large bowl with an electric mixer cream together butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Add flour mixture and vanilla and stir until combined well. Stir in cranberries.
- Drop dough by rounded teaspoons 2 inches apart onto greased baking sheets and bake cookies in batches in middle of oven 16 to 18 minutes, or until golden. Transfer cookies with a spatula to racks to cool. Cookies keep in airtight containers 5 days.
BUTTERSCOTCH CRUNCH COOKIES
Make and share this Butterscotch Crunch Cookies recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 18m
Yield 30 3
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.
- Lightly grease several baking sheets or coat with nonstick spray.
- Line the sheets with aluminum foil.
- Heavily grease the foil or coat with nonstick spray.
- Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
- In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
- Add the candy pieces and beat for 1 minute more.
- Beat or stir in flour mixture and nuts just until evenly incorporated.
- Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
- Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
- Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.
Nutrition Facts : Calories 96.9, Fat 2.4, SaturatedFat 0.4, Cholesterol 7.7, Sodium 58.6, Carbohydrate 17.6, Fiber 0.4, Sugar 10.9, Protein 1.4
CORNMEAL AND CURRANT GRIDDLECAKES WITH APPLE-CINNAMON SYRUP
Steps:
- Make syrup:
- Boil syrup ingredients in a large saucepan until reduced to 3/4 cup.
- Make griddlecakes:
- Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in currants. Stir together yogurt and eggs with a fork in another bowl and stir into flour mixture with melted butter just until incorporated.
- Heat a lightly greased large nonstick skillet over moderately low heat until hot. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes, and cook about 3 minutes, or until undersides are golden. Turn and cook 1 minute more, or until golden. Transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.
- Serve griddlecakes with warm syrup.
CHOCOLATE CRUNCH COOKIES
This is from the Fall edition of Food and Drink, the wonderful free magazine we get at the LCBO in Ontario. I made these on the weekend as we had a bunch of people here to reroof our house and they were a big hit.
Provided by Jan in Lanark
Categories Drop Cookies
Time 25m
Yield 30-35 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
- Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
- Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
- Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.
Nutrition Facts : Calories 271, Fat 14.2, SaturatedFat 7.7, Cholesterol 38.5, Sodium 223.5, Carbohydrate 34.3, Fiber 2, Sugar 18.6, Protein 3.8
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.
CORNMEAL-THYME COOKIES
These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
- Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.
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