Cookies made using corn meal, not something I thought would be a favorite cookie. No, thought they might taste "healthy", but i was wrong. Boy, was I wrong. I had a recipe years ago, which I made over and over and over again!! It also had a chocolate version, which was even more popular at my house.
Somewhere in the shuffles of life, I lost some of those well tattered and stained recipes I saved over the decades, some of which were lost. I treasure the old time recipes I still have. The following recipes were given to me by the owner{ and once my co worker, still my friend} of the best bakery/restaurant around!
Cornmeal cookies
¾ cup (170g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) packed brown sugar
1 large egg
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
3/4 cup yellow cornmeal
1 ½ cups (186g) all-purpose flour
raw or decorative sugar for rolling
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
- Cream butter and both sugars using an electric mixer until fluffy. Mix in egg, baking soda, salt and vanilla. Add cornmeal and flour and mix until smooth.
- Place a bit of granulated sugar in a small bowl.
- Scoop 2 tablespoon balls of cookie dough and roll them between your palms. Roll the cookie dough in the granulated sugar and place 2-inches apart on cookie sheet. Flatten cookies with the back of a measuring cup or glass (if the dough sticks, spray the glass with nonstick cooking spray).
- Bake for 10-14 minutes or until lightly golden around the edges. Cool before removing from cookie sheets.
- Store in an airtight container for up to 3 days or freeze for up to a month.- if you don't have raw or decorative sugar on you pantry shelf, use plain old white sugar
Chocolate Cornmeal Cookies
- 2 sticks butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons molasses
- 1-1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/3 cup cocoa powder { less if desired
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- decorative sugar, for rolling
- With a stand or hand mixer, cream the butter and granulated sugar together until smooth. Add the powdered sugar, and cream until fully mixed. Add the egg, and beat until fully incorporated. Add the vanilla and molasses. (Tip: spray the tablespoon measure with nonstick spray before measuring the molasses, and it will slide right out!)
- Slowly add the dry ingredients until everything is fully incorporated. It will feel a bit stiff, but will hold together well and be slightly sticky.
- Scrape the mixture onto a countertop, and slightly mix with your hands to make sure everything is uniform. Divide the dough in half, and roll each into a log about 1" to 1-1/2" in diameter. Roll the log in sugar (or another coarse or decorative sugar, if you'd prefer), and then roll the log in plastic wrap and place in the fridge. You want to refrigerate it for at least an hour, until it's firmed up, although you can speed it up by placing it in the freezer instead. You can also wrap the dough tightly at this point and freeze it for later use.
- When your dough is chilled and ready to bake, preheat the oven to 350 degrees F.
- Using a sharp knife, cut 1/4" slices of dough, rotating the log after each cut to help maintain the round shape. Place slices on a baking sheet, leaving some room for spreading.
- Bake for about 8 minutes, until the center is puffed and feels firm to the touch (cookie springs back)
- - you can adjust the amount of chocolate depending on how chocolaty you want the cookie, but don exceed 1/2 cup
- I left out the molasses, because I didn't have any that day
