Cornmeal Cookies I

Cornmeal Cookies I

34

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

servings 167 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

34
  1. 41 Ratings

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Most helpful positive review

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 choco...

Most helpful critical review

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 noth...

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 choco...

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 choco...

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 ...

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 teaspoon...

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...

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 r...

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!

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...