Recipes

Cornmeal Cookies

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Cornmeal Cookies

Cornmeal Cookies

amanda

Equipment

  • Stand Mixer - Essential for mixing dough ingredients efficiently and uniformly

  • Baking Sheet or Cookie Tray - A flat metal pan for baking cookies evenly

  • Parchment Paper - For lining the baking sheet, which helps in easy removal of cookies

  • Digital Kitchen Scale - For precise ingredient measurement

  • Silicone Baking Mat - Non-stick baking surface that's reusable

  • Cooling Rack - After baking, to prevent cookies from becoming soggy

  • Cornmeal Measuring Cup or Spoon Set - Ensures accurate measurements for cornmeal quantities

  • Stand Mixer Bowl with Strainer - Useful for sifting dry ingredients like flour and cornmeal

Ingredients

  • 1 cup yellow cornmeal (not stone-ground)

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon salt

  • 7 tablespoons unsalted butter, softened

  • 1/3 cup sugar

  • 3/4 teaspoon pure vanilla extract

  • 1 large egg plus 1 large egg yolk

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle.
2

Instruction 2

Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
3

Instruction 3

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
4

Instruction 4

Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.
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