Cooking with Alison

Delicate Cornmeal Cookies

In Cookies on March 9, 2011 at am

These cookies are delicate, light, and beautiful.  The cornmeal lends a wonderful crisp and crunchy texture.  I like to think that using a bit of cornmeal makes them healthier too.  😉  If you use craisins (see photos below), these would be perfect for the holidays (ie. for entertaining, gifts, cookie exchanges).  I love these cookies and everyone that tried them loved them too.

Cornmeal Cookies Recipe

makes approx. 3 dozen cookies; adapted from here

3/4 cup unsalted butter, softened at room temperature

3/4 cup granulated white sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all purpose flour

1/2 cup cornmeal

1 tsp baking powder

1/4 teaspoon salt

optional:  scant 1/2 cup chopped dried apricots, dried blueberries, raisins, or craisins (and/or finely grated zest of an orange, grapefruit, lime, or lemon)

In a medium sized bowl, whisk together the flour, cornmeal, baking powder, and salt.  In the bowl of a stand mixer, beat the butter and sugar on medium speed until well combined.  Then beat in the egg followed by the vanilla extract until incorporated.  On the lowest speed, gradually add the dry ingredients and mix until fully incorporated.  Then mix in the dried fruit and/or zest.  Gather the dough into a ball, form it into a flat disc, wrap it in syran wrap and chill the dough through in the refrigerator, about 2 hours.

Preheat the oven to 350 F.  Using half of the dough at a time (and keeping the unused dough in the refrigerator), roll the dough out to 1/4 inch thickness on a silpat (silicone) mat.  Use cookie cutters (I used scalloped circles, 2 to 2 1/2 inches in diameter) to cut shapes out of the dough.  Scraps of dough can be gathered into a ball, chilled through in the refrigerator and rolled out again to make more cookies.  Place the cookies on a silpat mat-lined baking sheet, 3/4 inch apart and bake until the edges are just (barely) starting to brown, about 10 minutes, rotating the baking sheet halfway.  Allow the cookies to cool on the baking sheet for 30 seconds to 1 minute (unless the edges have browned).  Then transfer them to a wire rack.  I have found that an offset spatula works best for transferring these cookies.  Allow them to cool completely prior to serving.  Store in an airtight container at room temperature.

  1. These look really good. If you want me to sample them some time, I am certainly available.

  2. Thank you for participating in the Culinary Smackdown Battle. Best of luck to you. These Cornmeal Cookies look and sound wonderful. A great choice to submit this recipe to the contest. 🙂 Thanks for sharing.

  3. These certainly look good enough to win a contest! Good luck…Theresa

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