Best Asiago Cornmeal Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN CORNBREAD WITH ASIAGO BUTTER



Tuscan Cornbread with Asiago Butter image

I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh-just remove the skins, seed and finely dice.-Michelle Anderson, Eagle, Idaho

Provided by Taste of Home

Time 45m

Yield 8 servings (1-1/4 cups butter).

Number Of Ingredients 20

2 ounces sliced pancetta or bacon strips, finely chopped
1 to 2 tablespoons olive oil, as needed
1-1/2 cups white cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup minced fresh basil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
BUTTER:
1 cup butter, softened
2 tablespoons olive oil
1/3 cup shredded Asiago cheese
2 tablespoons thinly sliced green onion
1-1/2 teaspoons minced fresh basil
1/2 teaspoon minced fresh oregano
1 garlic clove, minced, optional

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings., In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack., Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).

Nutrition Facts : Calories 329 calories, Fat 18g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

CORNMEAL COOKIES



Cornmeal Cookies image

These simple shortbread-like treats use plenty of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 26

Number Of Ingredients 7

1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
1/2 cup yellow cornmeal
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
  • Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g

ASIAGO DINNER ROLLS



Asiago Dinner Rolls image

I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. -Bethany Shaw, Mokena, Illinois

Provided by Taste of Home

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 10

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons garlic salt
1 teaspoon Italian seasoning
3-3/4 to 4-1/4 cups all-purpose flour
1 cup 2% milk
1/2 cup water
4 tablespoons butter, divided
1 large egg
3/4 cup shredded Asiago cheese, divided

Steps:

  • In a large bowl, mix sugar, yeast, garlic salt, Italian seasoning and 2 cups flour. In a small saucepan, heat milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat 2 minutes longer. Stir in 1/2 cup cheese and enough remaining flour to form a soft dough (dough will be sticky). , Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Roll each into a 12-in. rope; tie into a loose knot. Tuck ends under. Place 3 in. apart on greased baking sheets. Melt remaining butter; brush over rolls. Sprinkle with remaining cheese., Let rise in a warm place until almost doubled, about 15 minutes. Preheat oven to 375°., Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 149 calories, Fat 4g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 39mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

SOFT CORNMEAL COOKIES



Soft Cornmeal Cookies image

Combining humble ingredients can sometimes result in a delicious treat. Use these versatile cookie as the base for ice cream sandwiches or crumble them over strawberries and ice cream. -Gina Martin, Spooner, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 2 dozen.

Number Of Ingredients 10

1-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/2 cup plus 1/3 cup sugar
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/4 cup cream cheese
3/4 cup 2% milk
1/2 cup chopped walnuts, optional

Steps:

  • Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add milk and, if desired, walnuts; stir until blended. Shape into 1-1/2-in. balls. Place remaining sugar in a shallow bowl; roll cookies in sugar., Place cookies 2 in. apart on greased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #appetizers     #desserts     #lunch     #easy     #cookies-and-brownies

You'll also love

Roasted Garlic and Vegetable Soup with Pasta_image Roasted Garlic and Vegetable Soup with Pasta

The Perfect Flan_image The Perfect Flan

Old-Fashioned Apple Crisp_image Old Fashioned Apple Crisp

Beet-Raspberry Jelly_image Beet Raspberry Jelly

Tahini-Ginger Dressing_image Tahini Ginger Dressing

Avocado and Shrimp Salad_image Avocado and Shrimp Salad

Chocolate-Mixed Berry Baked Custard_image Chocolate Mixed Berry Baked Custard

Cherry Gems (Cookies)_image Cherry Gems (Cookies)

Chinese Fried Beef and Rice_image Chinese Fried Beef and Rice

Butter-Poached Stone Fruit_image Butter Poached Stone Fruit

Moroccan Chicken with Squash and Dried Plums_image Moroccan Chicken with Squash and Dried Plums

Broiled Cod Recipe Recipe - (4.3/5)_image Broiled Cod Recipe Recipe (4.3/5)

Chicken Fajita Salad_image Chicken Fajita Salad

Chorizo Sloppy Joes With Kale and Provolone_image Chorizo Sloppy Joes With Kale and Provolone

SAUSAGE AND WHITE BEAN STEW WITH KALE_image SAUSAGE AND WHITE BEAN STEW WITH KALE

Cashew Chicken With Snow Peas and Water Chestnuts_image Cashew Chicken With Snow Peas and Water Chestnuts

Chunky Chicken Chowder_image Chunky Chicken Chowder

Air Fryer Celery Root Fries_image Air Fryer Celery Root Fries

Chocolate Angel Food Cake_image Chocolate Angel Food Cake

White Radish Salad - Rettichsalat_image White Radish Salad Rettichsalat

What are Asiago Cornmeal Cookies?

Asiago cornmeal cookies are a delicious and savory twist on traditional sweet cookies. Made with a combination of cornmeal and flour, these cookies are flavored with sharp and nutty Asiago cheese, along with a blend of herbs and spices. These cookies are perfect as a snack or an appetizer, and they pair well with a variety of dips and spreads.

Why You Should Try Asiago Cornmeal Cookies

If you are a fan of savory snacks, you will love Asiago cornmeal cookies. These cookies are easy to make and require only a few ingredients, making them a budget-friendly snack option. The combination of cornmeal, cheese, and herbs gives these cookies a unique flavor that is sure to be a crowd-pleaser.
Savory Flavor
Asiago cheese adds a rich, nutty flavor to these cookies that sets them apart from traditional sweet cookies. The combination of savory cheese with the earthy flavor of cornmeal creates a delicious balance that is both flavorful and satisfying.
Texture
The addition of cornmeal adds a gritty texture to these cookies that adds to their overall appeal. Unlike traditional cookies, which are usually soft and chewy, these cookies have a crispy exterior that gives way to a slightly crumbly and dense interior.
Easy to Make
Asiago cornmeal cookies are surprisingly easy to make, and you don't need many ingredients to get started. With just a few basic pantry staples, you can whip up a batch of these cookies in no time. Not only are they easy to make, but they are also easy to customize to your liking by adjusting the seasonings and cheese to your preference.

How to Make Asiago Cornmeal Cookies

To make Asiago cornmeal cookies, you will need the following ingredients:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup grated Asiago cheese
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup milk
Instructions
  1. In a large mixing bowl, whisk together the cornmeal, flour, Asiago cheese, baking soda, salt, black pepper, thyme, and garlic powder until well combined. Set aside.
  2. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the egg to the butter mixture and beat until well combined.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Add the milk to the dough and mix until just combined.
  6. Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour, or overnight.
  7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Remove the dough from the refrigerator and allow it to come to room temperature for 10-15 minutes.
  9. Roll the dough out on a floured surface to a thickness of about 1/4 inch.
  10. Using a cookie cutter, cut the dough into your desired shape and place the cookies on the prepared baking sheet.
  11. Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
  12. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Using Asiago Cornmeal Cookies

Asiago cornmeal cookies are incredibly versatile and can be used in a variety of ways. Here are a few ideas to get you started:
Appetizers
Asiago cornmeal cookies are a great option for appetizers. You can top them with your favorite spreads and toppings, such as roasted red pepper or sun-dried tomato spread, hummus, or cream cheese.
Snack Time
These cookies make an excellent snack option for any time of the day. They are perfect for packing in a lunchbox or taking on the go.
Pair with Soups and Stews
Asiago cornmeal cookies are the perfect accompaniment to a bowl of soup or stew. Their savory flavor and texture make them an excellent alternative to traditional breadsticks or crackers.

Final Words

Asiago cornmeal cookies are a new twist on traditional sweet cookies. They offer a pleasantly unique flavor and texture that will certainly satisfy your taste buds. Thanks to their versatility, they can be used in various ways, making them an ideal snack for any occasion. So next time you feel like trying something new, give these cookies a try!
When it comes to baked goods, cookies are always a crowd-pleaser. They’re easy to make, easy to eat, and there are countless variations to try. One such variation is the Asiago cornmeal cookie – a savory, cheesy take on the classic cookie. If you’re thinking of making this unique recipe, here are some valuable tips to consider.

Tips for Making Asiago Cornmeal Cookies

1. Use Fresh Ingredients
Whenever you’re baking, it’s important to use fresh ingredients. This is especially true when it comes to the cheese you’ll be using in these cookies. Choose a good-quality Asiago cheese and grate it yourself. Avoid using pre-grated cheese, as it usually contains additives that can affect the texture and taste of your cookies.
2. Don't Overmix the Dough
Overmixing your cookie dough can lead to tough cookies that don’t spread properly. When making Asiago cornmeal cookies, mix the ingredients until just combined. If you’re using a stand mixer, use a low speed and keep an eye on the dough. As soon as the ingredients are incorporated, stop mixing.
3. Chill the Dough Before Baking
Chilling cookie dough before baking is always a good idea, as it helps the cookies hold their shape and prevents them from spreading too much. After you’ve mixed the dough for your Asiago cornmeal cookies, cover it with plastic wrap and refrigerate for at least an hour (or up to 24 hours).
4. Use a Cookie Scoop
When it comes to portioning out your cookie dough, using a cookie scoop is a great way to ensure uniformity. It also makes the process faster and less messy. For Asiago cornmeal cookies, a medium-sized scoop should do the trick.
5. Flatten the Cookies Slightly
Unlike traditional cookies, which are often baked into soft, chewy mounds, Asiago cornmeal cookies should be flattened slightly before going into the oven. This helps them bake evenly and provides a nice, crispy texture. You can use the bottom of a glass or the back of a spoon to gently flatten each cookie.
6. Watch Them Closely While Baking
Asiago cornmeal cookies can go from perfectly golden to burned in a matter of seconds, so it’s important to keep an eye on them while they’re in the oven. Depending on your oven and the size of your cookies, they may take anywhere from 10-15 minutes to bake. Start checking them around the 10-minute mark and remove them from the oven as soon as they’re golden-brown.
7. Let Them Cool Completely Before Serving
As with all cookies, it’s important to let Asiago cornmeal cookies cool completely before serving. This allows them to set and ensures that you get the intended texture and flavor. While it can be tempting to dig in right away, waiting just a little bit longer will make all the difference.

Final Thoughts: Tips for Making the Best Asiago Cornmeal Cookies

Asiago cornmeal cookies are a delicious twist on the classic cookie, and they’re sure to be a hit with anyone who tries them. By following these tips, you’ll be well on your way to creating a batch of cookies that are perfectly cheesy, crispy, and flavorful. Remember to use fresh ingredients, chill the dough, flatten the cookies slightly, and watch them closely while they bake. And most importantly, be patient and let them cool completely before serving. Happy baking!

Related Topics