Nashville Molasses Cornmeal Cookies Recipes

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.

NATIVE AMERICAN CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream together salt, sugar and margarine. Add vanilla, egg and one of the syrup type items, beat until well blended and creamy.
• 3. In separate bowl: mix together well the flour, cornmeal, and baking powder. Gradually add this dry mixture to the creamy mixture.
• 4. You can add any, all or none of the optional ingredients.
• 5. Either pat with your hands into small "patties" or drop the dough from a Tablespoon onto a greased baking sheet. Bake at 350 degrees for about 12 - 15 minutes or until light golden brown. Remove from baking sheet and cool. Store in air tight container in layers with wax paper between them.

NASHVILLE MOLASSES CORNMEAL COOKIES

Steps:

• Instructions Heat the oven to 375 F. Cream the butter until soft with an electric mixer. Add the sugar and molasses and continue to beat until light and fluffy. Add the egg, cinnamon, ginger, cloves, and salt. Beat just until well blended. Add the baking soda. Add the flour and cornmeal gradually on low speed until well blended. Use a spatula to scrape up any unblended ingredients around the sides and bottom. The dough will be soft, but easy to handle. You can chill the dough until firmer if you like. Shape into 1-inch balls and roll in sugar. Arrange 20 per large baking sheet about 1 1/2 inches apart. Bake 12 to 13 minutes or until lightly browned on the bottom. Cool on a wire rack. Makes about 50. Note: Add 1/2 cup chopped crystallized ginger for fun.

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.

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.