CORNMEAL SUGAR COOKIES
Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
Categories Cookies Food Processor Dessert Bake Kid-Friendly Quick & Easy Cornmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, cornmeal, cornstarch, and salt.
- Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
- Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
- Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
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Thierovine Senga
[email protected]These cookies were just okay. They were a bit too dry for my taste. I think I would have liked them better if I had added more butter.
Raziya Hossaini
[email protected]I was looking for a new sugar cookie recipe to try, and these cornmeal sugar cookies caught my eye. I'm so glad I made them! They're delicious and have a lovely crumbly texture. I'll definitely be making these again.
Sweta Karn
[email protected]These cornmeal sugar cookies were a hit with my family! They have a unique flavor and texture that everyone enjoyed. The recipe was easy to follow and the cookies turned out perfectly. I will definitely be making these again.