Cornmeal Cookies

Cornmeal Cookies

  • ½ c. margarine
  • ½ c. sugar
  • 1 egg
  • 1 ½ c. enriched cornmeal
  • 1 t. baking powder
  • 1 t. cinnamon
  • ¼ t. salt
  • 1/8 t. soda
  • 3 T. sugar
  • ¾ t. cinnamon

Beat together margarine and ½ c. sugar until light and fluffy. Beat in egg. Add cornmeal, baking powder, 1 t. cinnamon, salt and soda. Mix well. Chill 1 hour. Shape dough to form about three dozen 1-inch balls. Combine 3 T. sugar and ¾ t. cinnamon. Roll cookie dough balls in this mixture and place them on an ungreased cookie sheet. Bake at 375 degrees 8-10 minutes. Cool 2 minutes on cookie sheet; remove to wire rack; cool thoroughly. Makes about 3 dozen cookies. 

Note: To freeze, carefully, pack cooled cookies in a sturdy container with a tight-fitting lid, separating layers with waxed paper. Label, date, and freeze. To serve, arrange cookies in a single layer on plate; let thaw at room temperature.



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