Best Native American Cornmeal Cookies Recipes

Cornmeal Cookies image

Provided by Diana A

Time 30m

Yield 36 cookies

Number Of Ingredients 8

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups flour

Steps:

Mix softened BUTTER and sugar until creamy.
Add the egg and vanilla and beat well.
In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
Add to the creamed mixture.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

Native American Feast Day Cookies image

Provided by Chef Otaktay

Categories Dessert

Time 43m

Yield 24-36 cookies

Number Of Ingredients 11

2/3 cup sugar, plus
1/4 cup sugar
2/3 cup lard or 2/3 cup vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon anise seed
1/3 cup milk
1/2 cup pine nuts, chopped
1 teaspoon ground cinnamon

Steps:

Preheat your oven to 350º F.
In a mixing bowl, cream 2/3 cup of sugar and lard.
Add egg and blend thoroughly.
Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
Gradually add milk until a stiff dough is formed.
Mix in the pinon nuts.
Roll the dough out on a lightly floured board to 1/2 inch thickness.
Cut into 2 inch cookies with a cookie cutter.
Sprinkle the tops with mixture of the remaining sugar and cinnamon.
Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
Cool on a rack.
Makes 2 dozen two inch cookies.