Cornmeal Cookies

"These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER."
 
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photo by Saturn photo by Saturn
photo by Saturn
Ready In:
30mins
Ingredients:
8
Yields:
36 cookies
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ingredients

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directions

  • 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.

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Reviews

  1. My DH and I have fallen in love with these. They make a great late night snack because they aren't too sweet. Thanks for posting.
     
  2. I made the recipe to a T and it came out delicious. Soft and cakey, not too sweet. I didn't have regular cornmeal (stoneground) and I used the fine type (Goya brand). I would like a little more corn taste, but it's a great recipe. Thanks for sharing.
     
  3. I rolled these in cinnamon sugar before baking. YUMMY!!
     
  4. I made these last night...they are so easy and taste great! Subsituted Splenda blend for sugar and used margarine(all I had). I messed up on the flour...lol. I wasn't paying attention and used a 1/3 cup measuring cup intead of 1/2 cup. So I wound up only using 1 cup of flour instead of 1 1/2...I liked these better myself. The second batch I got it right and substituted almond for vanilla just to see how they would turn out. DH said the second batch reminded him of a cookie he had as a child in Cuba! When I got home today the cookie jar was empty. Thanks for posting!!
     
  5. These were ok, nothing spectacular. I did use margarine (I know, I know) but that is all we had. If I ever did make them again, I would do them with lemon flavoring.
     
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Tweaks

  1. I made these the other day and I added a small can of sweet corn (drained), and they were a hit. Everybody loved them.
     
  2. I made these at work the other day, I added cinnamon and maple syrup. I'm making more, people want to take some home!!. Great recipe!
     
  3. I made these last night...they are so easy and taste great! Subsituted Splenda blend for sugar and used margarine(all I had). I messed up on the flour...lol. I wasn't paying attention and used a 1/3 cup measuring cup intead of 1/2 cup. So I wound up only using 1 cup of flour instead of 1 1/2...I liked these better myself. The second batch I got it right and substituted almond for vanilla just to see how they would turn out. DH said the second batch reminded him of a cookie he had as a child in Cuba! When I got home today the cookie jar was empty. Thanks for posting!!
     

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