Cornmeal Sandies


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

Cornmeal Sandies
Photo: Alison Miksch
Prep Time:
30 mins
Chill Time:
2 mins
Cool Time:
2 mins
Bake Time:
10 mins
Total Time:
44 mins
3 dozen cookies


  • 1 cup butter, softened

  • ¼ cup sugar

  • 3 teaspoon finely shredded orange peel

  • 2 teaspoon finely shredded lemon peel

  • 1 teaspoon vanilla

  • 1 ½ cup unbleached all-purpose flour

  • ½ cup yellow cornmeal

  • ¼ teaspoon salt

  • Sugar


  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 (per serving)

83 Calories
5g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 83
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 14mg 5%
Sodium 53mg 2%
Total Carbohydrate 9g 3%
Total Sugars 3g
Protein 1g
Iron 0.4mg 2%
Potassium 8mg 0%
Folate, total 8.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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