Cornmeal Cookies

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Ingredients:

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup coarse-ground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coarse sanding sugar

Directions:

  1. Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 5 minutes. Add the egg and beat until combined. Stir in the vanilla and lemon zest, if desired.
  2. In a separate bowl, combine the flour, cornmeal, baking powder and salt. Gradually add to the butter mixture. Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for 1 hour.
  3. Preheat oven to 350 degrees.
  4. Roll the dough out onto a lightly floured surface to a 1/4-inch thickness. Cut into desired shapes using cookie cutters.
  5. Place an inch apart on a lightly greased cookie sheet. Sprinkle with coarse sanding sugar. Bake for 10 to 12 minutes or until the edges are golden.
  6. Cool on a wire rack before storing in an airtight container.

Yield: Makes two dozen.

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