Dietetic Cornmeal Cookies Recipes

CORNMEAL SUGAR COOKIES

Steps:

• in a medium bowl, cream sugar and butter until fluffy. Add egg yolks, vanilla, orange extract, and orange zest. Cream well. Sift together the flour, cornmeal, and salt, and stir into the creamed mixture. Refrigerate dough until firm. For refrigerator cookies, roll dough into logs before refrigerating.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out cookie dough to 1/4 inch thickness. Cut out cookies with a cookie cutter and place on ungreased cookie sheets. For refrigerator cookies, slice logs into 1/4 inch slices. Sprinkle cookies with sugar and ground nutmeg. Bake for 8 to 10 minutes in the preheated oven. Edges should be golden brown. Remove cookies from pan to cool on a wire rack.

CORNMEAL COOKIES

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.

CORNMEAL COOKIES II

Steps:

• Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
• Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

CORNMEAL COOKIES

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.

CORNMEAL COOKIES IV

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CORNMEAL COOKIES

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together cornmeal, flour, and salt. Beat butter, sugar, and vanilla with an electric mixer at medium speed, scraping down side of bowl occasionally, until pale and fluffy, about 5 minutes. Beat in egg and yolk until combined well. Reduce speed to low and add cornmeal mixture in a slow stream, mixing until just combined. Form dough into a 5-inch square and chill, wrapped in plastic wrap, until firm, about 30 minutes.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 7-inch square (1/2 inch thick). Score dough in one direction with tines of a fork. Following scored marks, cut into 8 equal strips, then cut strips in half to form rectangles.
• Bake on an ungreased baking sheet until bottoms of cookies are pale golden, 15 to 18 minutes. Transfer to a rack to cool completely, about 1 hour.

HEALTHY OATMEAL/RAISIN COOKIES

Steps:

• Mix brown sugar thru vanilla together.
• Add flour, soda, salt, cinnamon, nutmeg.
• Stir in oatmeal, raisins& walnuts.
• Drop on cookie sheets which have been sprayed or I use parchment paper.
• (flatten with fork) Bake in 350 oven for about 10 minutes.
• (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!

CORNMEAL COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease several baking sheets, or line with parchment paper.
• Beat the butter and sugar together in a bowl until the mixture is soft and creamy. Beat in the egg until well blended. Stir in the cornmeal about 1/4 cup at a time, stirring to blend well after each addition, then stir in the flour, baking soda, lime zest, coconut, salt, and rum until the mixture forms a soft dough. Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the edges just turn golden, 8 to 12 minutes, and allow cookies to cool on the baking sheets before removing. Cookies are very fragile when warm.

CORNMEAL LIME COOKIES

Steps:

• Cream butter and sugar 3-4 minutes.
• Add egg and beat until JUST combined.
• Add zests, lime juice and extract.
• Add flour and cornmeal and mix until well blended.
• Cover with waxed paper or plastic wrap.
• Form into a disc (why? Beats me) and chill, at least, 1 hour.
• Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
• Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
• Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
• When cookies cool pour lime glaze (mix ingredients together) over them.
• Let glaze set.
• Devour.

CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES

Steps:

• Preheat oven to 350'F.
• Put the oven racks in upper and lower thirds.
• Line two baking sheets with unbleached parchment paper; set aside.
• Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
• Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
• Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
• Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
• The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
• Bon Apetit!

BLUEBERRY CORNMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
• Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
• Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
• Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
• Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

DIETETIC CORNMEAL COOKIES

Steps:

• Mix softened margarine, sugar and splenda til fluffy.
• add egg and vanilla.
• add dry ingredients to creamed mixture.
• drop by teaspoonfuls onto parchment paper lined sheet.
• Bake 350 degree oven for 15 minutes.