Nashville Cornmeal Cookies With Cardamom Orange And Pistachios Recipes

NASHVILLE CORNMEAL COOKIES WITH CARDAMOM, ORANGE AND PISTACHIOS

Steps:

• Instructions Heat the oven to 375 F. Cream the butter and sugar in a large mixing bowl with an electric mixer. Add the egg, cardamom, salt, orange zest, and vanilla. Blend well. Blend in the pistachios. Add the flour and cornmeal gradually until well blended on low speed of the mixer. Roll dough into about 1 inch balls and roll in sugar. Place on a baking sheet--I do 20 per sheet, 4 rows of 5 cookies. Press the dough down with your fingers to form small discs. Bake about 13 minutes or until the sides and bottoms are golden brown. Cool on a wire rack. Makes about 55 cookies.

MINDY'S NASHVILLE CORNMEAL COOKIES

Steps:

• Instructions Heat the oven to 375 F. Cream the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Add the egg, vanilla and lemon zest, if using. Blend well. On a low mixer speed, blend in the flour, cornmeal mix, and the salt just until well blended. Using a small scoop or two teaspoons, scoop balls of dough, about 1-inch in diameter, and roll the balls in a shallow bowl of sugar. Place the balls on a baking sheet about 1 inch apart. Flatten slightly with your fingers. Bake 11 to 13 minutes or until the edges are golden brown. Remove from the baking sheet and cool on a wire rack. Makes about 45 cookies. If using plain cornmeal, add 1 teaspoon baking powder to the dry ingredients.

ORANGE-CORNMEAL COOKIES

Steps:

• Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.
• Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.
• Place in oven, and bake until edges and bottoms are golden brown, about 22 minutes, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to 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.