Cornmeal Sandies

Tender and crisp, this shaped cookie recipe is a keeper. They also taste great dipped in ice cream.

Cornmeal Sandies Enlarge Image
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5 users rated this recipe an average rating of 3.0
Makes:
36 servings
Yields:
3 dozen cookies
Prep:
30 mins
Chill:
2 mins
Cool:
2 mins per batch
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Cornmeal Sandies

Ingredients
1/4
cup sugar
1
teaspoon vanilla
1 1/2
cups unbleached all-purpose flour
1/2
cup yellow cornmeal
1/4
teaspoon salt
 
Sugar

Directions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Beat in the 1/4 cup sugar, and fruit peels; beat in vanilla.
  3. In separate bowl combine flour, cornmeal, and salt; gradually add to and mix with butter mixture until a cohesive ball of dough forms.
  4. Using a 1-ounce scoop or tablespoon, roll dough in 3/4-inch balls. Place 1 inch apart on prepared baking sheets. Flatten slightly with palm of hand.
  5. Bake 10 to 12 minutes, until edges are lightly browned. Cool 2 minutes on baking sheet. Place additional sugar in shallow dish; gently toss warm cookies in sugar. Cool on rack. Makes 3 dozen cookies.

Nutrition Facts

(Cornmeal Sandies)
    Per serving:
  • 83 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 14 mg chol.,
  • 53 mg sodium,
  • 9 g carb.,
  • 3 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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