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Cornmeal Cookies I
SUBMITTED BY:
Eve King
PHOTO BY:
Rachel
"This is an old recipe of my grandmother's. These crunchy cookies are guaranteed to please."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup butter, softened
3/4 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup raisins
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DIRECTIONS
In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in the optional raisins.
Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
Roll out dough on well-floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet.
Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden. Store in airtight container.
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REVIEWS
Reviewed on Jan. 29, 2004 by
Natalie
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Natalie
Jan. 29, 2004
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.
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5 users found this review helpful
A very good cookie when you aren't in the mood for typical chocolate chip or peanut...
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Reviewed on Jan. 29, 2004 by MARTYMYD
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MARTYMYD
Jan. 29, 2004
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.
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4 users found this review helpful
I made this recipe for Thanksgiving and used leaf cookie cutters for fall and they were...
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Reviewed on Jul. 6, 2003 by
Theresa
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Theresa
Jul. 6, 2003
This is a wonderful cut-out cookie recipe when you don't use the raisins.. I may use it for all my cut-out cookies because the dough works wonderfully and the texture and flavor is so nice!
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3 users found this review helpful
This is a wonderful cut-out cookie recipe when you don't use the raisins.. I may use it for...
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Reviewed on Jan. 29, 2004 by DMATSUSHITA
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DMATSUSHITA
Jan. 29, 2004
This is a fantastic recipe for all ages. My elementary school students love them, and so does my grandmother! They're crunchy and not overly sweet, but still buttery and delicious. I prefer them without the raisins.
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2 users found this review helpful
This is a fantastic recipe for all ages. My elementary school students love them, and so does...
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Reviewed on Dec. 3, 2005 by ercsgrl
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ercsgrl
Dec. 3, 2005
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++++
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1 user found this review helpful
These came out really good. I omitted the raisins and instead added a little bit of orange...
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Reviewed on Oct. 16, 2005 by
IVANDIEPART
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IVANDIEPART
Oct. 16, 2005
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.
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1 user found this review helpful
Not at all what I expected. I thought these were going to be crunchy cookies with some kind of...
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Reviewed on Apr. 3, 2005 by
AuLait
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AuLait
Apr. 3, 2005
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)
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1 user found this review helpful
Good, plain, straightforward cookie. I did not roll them out, but made about 1 inch balls and...
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Reviewed on Mar. 22, 2005 by
Lesha
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Lesha
Mar. 22, 2005
Fantastic cookies Eve!I'd never even heard of these before but after reading the reviews, I had to try them. Both the taste and texture are great. I'll be making these quite often I think. :-) I didn't add raisins (I have quite an aversion to them). I didn't roll the dough out and cut it. Instead, I formed the dough into balls and flattened with a fork dipped in sugar. Chilling is a necessity, as this dough is quite soft. It's all that yummy butter!
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1 user found this review helpful
Fantastic cookies Eve!I'd never even heard of these before but after reading the reviews, I...
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Reviewed on Mar. 16, 2005 by
RueBarbe
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RueBarbe
Mar. 16, 2005
Delicious!! I love these cookies! I used a 2 1/2 inch shamrock-shaped cookie cutter. At 1/4" thickness, I ended up with 24 cookies. I baked them for 8 1/2 minutes, til the bottoms were golden. They were soft & crispy-cruchy at the same time. They did puff & spread somewhat in the oven. Probably putting the pan of unbaked cookies in the fridge for 15 minutes would have re-chilled the dough and allieviated this. I did not use the raisins. Next time, the *only* thing I would do differently would be to make a double batch!
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1 user found this review helpful
Delicious!! I love these cookies! I used a 2 1/2 inch shamrock-shaped cookie cutter. At 1/4"...
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Reviewed on Dec. 16, 2004 by
Kelly
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Kelly
Dec. 16, 2004
I was surprised by these cookies -- they stayed fresh for well over a week in a tupperware container, and were delicious. We forgot to add the raisins, but even without them, the cookies were tasty, and had a shortbread like texture. I substitued the all purpose flour with a gluten free mix, but I couldn't tell the difference. I will definately make them again.
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1 user found this review helpful
I was surprised by these cookies -- they stayed fresh for well over a week in a tupperware...
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