Cornmeal Sandies
Tender and crisp, this shaped cookie recipe is a keeper. They also taste great dipped in ice cream.
Prep Time:
30 mins
Total Time:
44 mins
Servings:
Makes 3 dozen cookies.
Ingredients
-
1 cup butter, softened
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1/4 cup sugar
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3 tsp. finely shredded orange peel
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2 tsp. finely shredded lemon peel
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1 tsp. vanilla
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1-1/2 cups unbleached all-purpose flour
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1/2 cup yellow cornmeal
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1/4 tsp. salt
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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 information
Calories 83, Total Fat 5 g, Saturated Fat 3 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 14 mg, Sodium 53 mg, Carbohydrate 9 g, Total Sugar 3 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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