Cornmeal Cookies

I don’t know why, but the dining hall on my campus makes sugar cookies that, to me, have a slight hint of cornmeal in them that truly enhances their flavor in a way that I could sit and eat a dozen of them in one sitting.  Ridiculously, then, I thought I should try to recreate that flavor at my house because you should always keep stock of the things you will overeat.  Nevertheless, when I saw this recipe for cornmeal cookies in the Iowa State Fair cookbook, I thought I should try them.  Luckily for me, while they taste great, they don’t quite have that component of I-can’t-put-them-down that the on-campus cookies contain.  A few notes — I didn’t find them to spread nicely, so I ended up flattening some of the cookies in later batches.  I also didn’t include the raisins because I was planning to serve them with an ice cream which I did not believe would be enhanced by raisins.  I did, however, add a sprig’s worth of rosemary to the dough for later batches.

Cornmeal Cookies

Cornmeal Cookies

3/4 c butter or margarine
3/4 c sugar
1 egg
1 1/2 c flour
1/3 c cornmeal
1 tsp vanilla
1/2 c raisins

Mix butter, sugar, egg, flour, and cornmeal.  Stir in vanilla and raisins.  Drop by teaspoonfuls onto ungreased baking sheets.  Bake in a 350-degree oven for 8 to 10 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s