Cornmeal Cookies II Recipe -
Cornmeal Cookies II Recipe

Cornmeal Cookies II

Recipe by  

"Rich cookies.... my kids love them!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
  2. Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.
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Reviews More Reviews

Feb 16, 2010

These cookies are good: I didn't change or add anything. Where the recipe calls for butter flavor extract, I just used the same amount of butter. I didn't have any butter extract. Be sure after everything is added that you mix from the bottom of the bowl up. I used my hands to be sure that all the cornmeal was mixed in equally. The time to bake these was not mentioned so, I used a stopwatch and did 2 batches of them at 14 min., and the final batch at 13 min. Both batches came out great. I wouldn't bake them any longer than 14 min. These are also good dipped in milk after they have cooled.

Apr 08, 2005

Very easy recipe! I love it!


12 Ratings

Feb 01, 2010

Verrrrry good. Good with added nuts

Jan 21, 2012

These remind me of Russian Crescent Cookies. The cornmeal gives it the slight coarseness the ground walnuts give the Crescent Cookies. Like another review said, don't cook over 14 minutes. They will harden more once out of the oven. Great bite sized treats and addictive.

Sep 29, 2011

These cookies are simple and delicious! I followed the recipe as stated except I skipped the butter flavored extract because I didn't have any. Also there is no baking time listed so I baked them for 13 minutes. These cookies did come out a little dry for me but I'm sure a glass of milk would fix that! All in all our family enjoyed them!

Jul 22, 2011

We loved these! They taste like little, sweet bites of cornbread but with a cookie texture. Thanks for the recipe!

Dec 05, 2012

Quick,easy & tasty! Didn't have butter extract so I used 1tsp. of vanilla instead. Also used the butter flavored Crisco. (that's what I had on hand) The recipe made 29 cookies using a level 1oz. cookie scoop. Cooked 6 min., rotated the pans & then cooked 7 min. more. Perfect! Make sure to cool the cookies on the sheet pan a bit, otherwise they will fall apart on you. Hubby was skeptical about tasting these because he doesn't care for corn muffins but he had to stop himself after the 4th one. This is a keeper and will be making again. Thanks

Dec 14, 2014

These are delightful! They have so much flavor. I used butter instead of shortening and I used a tablespoon of melted butter instead of the butter extract. I added dried cherries, which are actually dried cranberries infused with cherry juice, so good! This cookie is a cross between butter cookies, sugar cookies, and sweet cornbread. It's a delicate cookie bursting with flavor. Highly recommend it.


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 97 mg
  • 4%

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

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