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Cornmeal Cookies

Submitted by: suzanne-mcminn on May 15, 2012
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Cornmeal Cookies

A darn good cookie with an interesting texture and unique flavor complemented by the dusting of cardamom and sugar on top.

Featured on CITR

Difficulty: Easy

Servings: 3-4 dozen cookies

Prep Time: 15 minutes   Cook Time: 8-10 minutes  


1/3 cup cornmeal
1/3 cup hot water
2 1/2 cups all-purpose flour
1 cup butter, softened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon almond extract
2 eggs
1 cup raisins or diced blueberries, strawberries, etc (optional)
1 1/4 cups sugar
ground cardamom and sugar for sprinkling


Place cornmeal in a small bowl. Add 1/3 cup very hot water. Stir the water and cornmeal until the cornmeal is completely moistened. Let sit 10 minutes for the cornmeal to soften.

In a large bowl, measure flour, butter, cream of tartar, baking soda, salt, almond extract, eggs, and the 1 1/4 cups sugar. Add softened cornmeal. Mix till well blended. Stir in dried fruit, if using. Shape dough into logs and wrap. Chill dough for two hours or until easy to handle. Cut slices and place on a greased baking sheet sprinkled with cornmeal.

Combine 1/2 teaspoon ground cardamom and 1 tablespoon sugar in a small bowl. Sprinkle cardamom-sugar mixture on tops of cookies. Bake at 400-degrees for 8-10 minutes.

Categories: Cookies & Bars, Desserts

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  1. 12-31

    This was a tasty new addition to our cookie jar.

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