Spiced Nashville Cornmeal Cookies 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.

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.

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.

SPICED NASHVILLE CORNMEAL COOKIES

Steps:

• Instructions Heat the oven to 375F. Cream the butter with an electric mixer until soft. Add the sugars and cream until fluffy. Add the seasonings, salt, and egg. Blend well. Add the flour and cornmeal mix. Blend well. Blend in the nuts. Place some sugar in a small flat bowl. Using a teaspoon or a small scoop, roll dough into 1-inch balls. Roll the balls in the sugar. Place them about an inch apart on an ungreased cookie sheet. I do twenty per sheet, 4 rows of 5. Flatten the balls with your fingers. Bake 12 to 14 minutes.

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 CHOCOLATE-CHUNK COOKIES WITH RAISINS AND FENNEL SEEDS

Steps:

• Preheat oven to 350 degrees. In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder, and salt and beat just until combined. Stir in raisins and chocolate.
• Scoop heaping tablespoons of dough (or use a 1 1/2-inch ice cream scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake, rotating sheets once, until edges are golden, about 15 minutes. Let cool on sheets on wire racks at least 10 minutes before serving warm or at room temperature. Cooled completely, cookies can be stored at room temperature up to 3 days.

SOFT CORNMEAL COOKIES

Steps:

• 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 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.

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.

DANIEL BOULUD'S MADELEINES

Steps:

• Whisk 3/4 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a small bowl.
• Whisk 2 large eggs, 1/3 cup granulated sugar, 1 tablespoon light brown sugar, 1 tablespoon honey, and 2 teaspoons finely grated lemon or orange zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in 6 tablespoons warm melted unsalted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
• Preheat oven to 400°. Lightly coat a 12-cake regular madeleine pan or three 20-cake mini madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable plastic bag) and pipe batter into pan, filling two-thirds full (you may have a little batter left over).
• Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 8-10 minutes for regular cakes and 5 minutes for mini.
• Tap pan against counter to release madeleines. Dust with powdered sugar and serve while still warm.