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Cornmeal Cookies
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Rating: 4.5/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: Southern & Soul
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cornmeal Cookies

Recipe Tags: Cookie Recipes

Date Added: June 02, 2014
If you like shortbread and sugar cookies these are great. This is a recipe for some unique sugar cookies using cornmeal!


1/2 Cup Butter room temperature
Cup Sugar or thai kitchen coconut; (palm) sugar
1 Unit Egg Yolks slightly beaten
1 Teaspoon Lemon
1/2 Cup Cornmeal optional
1 Teaspoon Baking Powder plus
1/4 Teaspoon Salt (I used reduced sodium)
1 Cup All-Purpose Flour (up to 2)
1/2 Cup Raisin soaked for an hour in:
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1. Beat the butter and sugar together until creamy.

2. Mix in the egg and lemon extract. Blend. In a separate bowl, combine the cornmeal, baking powder, salt and flour.

3. Add to the butter mixture. Mix well and stir in the raisins.

4. Drop batter by teaspoons onto a lightly buttered cookie sheet.

5. Bake at 375 degrees for 10 to 12 minutes or until bottom of cookies is browned.

6. Remove. Let cool a minute before placing cookies on a rack to complete cooling.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
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