La Cuisine - The Cook's Resource


Crunchy Cornmeal Cookies

Betsy Cukla’s adaptation of a recipe by cookie author Marilyn Moore.

Category:  COOKIES and BROWNIES  - 


For 1 people ()


  • 1.5 cup(s) Hecker's all-purpose flour
  • 1 cup(s) organic cane sugar
  • 1 cup(s) stone ground cornmeal
  • 1 cup(s) unsalted butter
  • 1 large egg
  • 1 teaspoon(s) Bakewell baking powder
  • 1 teaspoon(s) orange flower water (vanilla extract can be substituted but the flavor will be different)
  • 0.25 teaspoon(s) salt

Crunchy Cornmeal Cookies Directions

 Preheat oven to 375.

Beat butter and sugar until light and fluffy.

Add orange flower water and egg; beat well.

Combine flour, cornmeal, salt, and baking powder in a bowl.

Add by hand to butter mixture.

Refrigerate dough for 1 hour.

Roll out dough, make cutouts, and chill; then bake for 10–12 minutes.

Approximate yield: 48 3x4" cookies.

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