Best Cornmeal Cherry Cookies Recipes
CORNMEAL-CHERRY COOKIES
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 32
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.
CORNMEAL-CHERRY COOKIES
From Martha Stewart Living. Made by a co-worker for a cookie exchange. The parchment-wrapped dough can be placed in a resealable plastic bag and frozen for 3 months. The dough can be sliced while partially frozen, then baked for the same amount of time. This recipe is easily doubled or tripled. Be sure to rotate the log a quarter turn after making each slice. This will help it maintain its shape.
Provided by flower7
Categories Dessert
Time 1h45m
Yield 24-32 cookies
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
- With an electric mixer, cream butter and sugar until light and fluffy.
- Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined.
- Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide.
- Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands.
- Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350°F; line two baking sheets with parchment.
- Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice.
- Place 1/2 inch apart on baking sheets.
- Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes.
- Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
Nutrition Facts : Calories 65, Fat 3.2, SaturatedFat 1.9, Cholesterol 15.4, Sodium 61.1, Carbohydrate 8.1, Fiber 0.3, Sugar 2.1, Protein 1
CORNMEAL CHERRY COOKIES
Steps:
- 1. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries. 2. Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour. 3. Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack. Store in airtight containers at room temperature up to 1 week.
CORNMEAL-CHERRY COOKIES
Cornmeal gives these not-too-sweet cookies a crumbly texture and golden color. Keep an extra log in the freezer -- you can slice off and bake as many cookies as you want. This recipe is easily doubled or tripled.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
- Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.
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