The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 25, 2009
I made these for a cookie of the month club Christmas present. I made them in January and they were perfect after a month of sweets. The texture was very good and they were not too sweet but really good with a cup of coffee or hot tea. They were gone in no time!! My only issue was that they stuck to the cookie sheet and were hard to get off without breaking. Overall, very good cookie to keep in your recipe box!
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Cooking Level: Intermediate

Home Town: Bodfish, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 23, 2009
Great took it the the county fair, I won 1st! great cookie (under cooked tastes better)
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 15, 2009
Great cookie. I really like the delicate flakiness with the interesting cornmeal texture that appears as you chew them. I used Craisins instead of raisins and they're a pretty little cookie. I used a scalloped edged cookie cutter and I did chop up the Craisins before stirring them into the dough so they rolled out and cut very nicely. Good cookie. They mailed well, too. I sent them to my son at college. He loves Craisins!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by larkspur
Reviewed: Jan. 13, 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!
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Photo by larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Wauwatosa, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Photo by Rachel
Reviewed: Feb. 18, 2008
These tasted like butter cookies. There was only a slight hint of the taste of cornmeal. I was wondering if it's because I used finely ground cornmeal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2008
I didn't use raisins and I rolled these and iced them, and they were great! Crunchy and not too sweet. Easy dough to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 7, 2007
What a nice little cookie and the dough is so soft. I didn't try to roll them out, I just rolled them in plastic wrap, chilled them, then while still in the plastic wrap rolled them into a long tube about the size of a 50 cent piece. I cut them thin, baked them for 11 minutes and sprinkled them with powdered sugar. My 88 year old Dad who is a master cornbread maker and has it every day, loved these cookies. I gave some of the dough to my friend and she and her husband loved them also.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 2, 2006
I had some left over sour cream and felt like experimenting, so I used it in place of the butter. Of course, they didn't come out crisp, but they still had a great flavor-just enough sweetness with the cornmeal. I will probably try this again with butter. Thanks!
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Cooking Level: Intermediate

Home Town: Davis, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 22, 2006
I really liked these- very much a balanced mix between cornbread and sugar cookies. Texture and consistency is like a cookie, yet your tongue is trying to place the slight underlying semblence of cornbread. Yum!
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Photo by BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 17, 2006
I thought these had a weird taste to them. Definately do not bake them to thick they end up tasting very dry. They were better as a thinner crisper cookie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Photo by IVANDIEPART
Reviewed: 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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Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 21, 2005
Awesome! I love crisp cookies so these were perfect. I might add some lemon next time to make it more of a lemon snap.
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Cooking Level: Expert

Home Town: Niles, Michigan, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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Photo by AuLait

Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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Photo by Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: 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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Photo by Kelly

Cooking Level: Intermediate

Living In: Greenfield Park, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 4, 2004
I agree with other reviewers: this is a good recipe for when you are in the mood for something a bit different, and I can see how they'd be good for Thanksgiving. They are sugary like a sugar cookie, but with an interesting texture.
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Photo by MACKALLEN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 30, 2003
I've love these cookies. I used to have them as a child a little old lady would bake these for the neighborhood kids. I've been looking everywhere for this recipe. Thank you for sharing your grandmother's recipe.
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