Cornmeal Cookies I Recipe -
Cornmeal Cookies I Recipe

Cornmeal Cookies I

Recipe by  

"This is an old recipe of my grandmother's. These crunchy cookies are guaranteed to please."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
  2. 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.
  3. Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
Apr 03, 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)

Most Helpful Critical Review
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.


41 Ratings

Dec 03, 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++++

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.

Aug 24, 2009

Great took it the the county fair, I won 1st! great cookie (under cooked tastes better)

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.

Jan 14, 2009

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!

Oct 22, 2005

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.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 120 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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