Recipe by Eve King
"This is an old recipe of my grandmother's. These crunchy cookies are guaranteed to please."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
Good, plain, straightforward cookie. I did not roll them out, but made about 1 inch balls and flattened, 12 min cooked them perfectly. Crisp and light. Perfect for dipping in coffee or hot chocolate. It would do quite well with other extracts other than vanilla (lemon, almond, etc)
Not at all what I expected. I thought these were going to be crunchy cookies with some kind of "natural" flavor, but they turned out to be soft and tasted plain. They are OK, but absolutely nothing special to them. Won't bake them again, I'm sorry.
These came out really good. I omitted the raisins and instead added a little bit of orange zest and the orange flavor came out so perfectly. After they cooled, I dipped one end in melted chocolate. Everyone loves them. Am going to make for the holidays this year. Also good with dusting powdered sugar if you do not like chocolate. I highly recommend the orange zest. A++++
I made this recipe for Thanksgiving and used leaf cookie cutters for fall and they were lovely. The taste and texture were excellent and everyone who ate them to loved them. The only suggestion I have is, if you add the raisins remember that you might have just a little difficulty cutting through them with the cookie cutters. I tried a second batch and pressed raisins onto the tops of each cookie after cutting and got the same delicious result with easy cutting. I will make these a lot. Overall great! What a different texture.
Great took it the the county fair, I won 1st! great cookie (under cooked tastes better)
A very good cookie when you aren't in the mood for typical chocolate chip or peanut butter.
They are great for cookie exchanges. It will be different than the others.
I did add a few teaspoons of molasses for the fun of it and turned out great.
These cookies were really good; very light and crisp with a delicious crunch from the cornmeal. I did make a few changes to the recipe; I used only 1/2 cup of butter and 1/2 cup of sugar. I also used dried cranberries instead of the raisins. I chopped the cranberries up so that they wouldn't cause a problem with the cookie cutter. Last of all, I added 1/4 tsp. of nutmeg. These cookies were very different and tasty. I will be making them again!
Fantastic cookie that has now become a family favourite. The only problem is that it does not last long enough for company b/c my husband and kids eat them while they are cooling. I omit the raisins and dust with icing sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornmeal Cookies I
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 74
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make these peanut butter cocoa-flavored cookies.
See how to make simple, 5-star gingerbread cookies.
Become a cookie decorating artist!