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
Soft Cornmeal Cookies
Soft Cornmeal Cookies
Prep Time
15 min
Cook Time
15 min
Yield
About 2 dozen
Ingredients
- 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
Directions
- 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 1/3 cup 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
1 cookie: 143 calories, 5g fat (3g saturated fat), 14mg cholesterol, 151mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 2g protein.
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