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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cornmeal Sandies

Makes: 36 servings Yield: 3 dozen cookies
Prep 30 mins Chill 2 mins Cool 2 mins  per batch Bake 350°F 10 mins  per batch
Cornmeal Sandies
Ingredients
  • 1  cup  butter, softened
  • 1/4  cup  sugar
  • 3  teaspoons  finely shredded orange peel
  • 2  teaspoons  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 36,
  • cal. (kcal) 83,
  • Fat, total (g) 5,
  • chol. (mg) 14,
  • sat. fat (g) 3,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • sugar (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 53,
  • Potassium (mg) 8,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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