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Cookie Recipes >

 
Cornmeal Snickerdoodles
 
 1 cup Unsalted butter at room temperature
 1/3 cup Honey
 1/3 cup Sugar
 2 large Eggs at room temperature
 Finely grated zest of 1 Lemon
 1/2 teaspoon Vanilla
 1 1/2 cups Flour
 1 cup Yellow cornmeal
 1 teaspoon Baking powder
 1/2 teaspoon Salt
 Sugar to roll cookies in 

Instructions:

Cream butter, honey, and sugar together. Beat in the eggs and stir in the lemon zest and vanilla. In separate bowl combine flour, cornmeal, baking powder and salt. Stir the dry ingredients into the creamed mixture in 2 stages until evenly blended. Cover and refrigerate dough for 3 hours. May be refrigerated overnight. Preheat oven to 375ºF. and grease cookie sheets. Shape dough into 1 1/4 inch balls . Roll the balls in sugar and place them on sheets about 2 inches apart. Bake for 15 minutes until the tops are slightly resistant to gentle finger pressure. Cool on a rack. Makes 2 dozen cookies

From Farmers Almanac Great cookie Lovers calendar 1997 Posted to MM-Recipes Digest V4 #279

 

 

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