Category Archives: Cookies

Cornmeal Snickerdoodles

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2 cups (4 sticks) unsalted butter, softened

3 cups sugar, divided

1 cup firmly packed light brown sugar

2 large eggs

2 large egg yolks

2 tablespoons vanilla extract

3 1/2 cups Old Mill Plain Flour

2 cups Old Mill Plain Unbolted Cornmeal

2 teaspoons baking soda

2 teaspoons cream of tartar

1 teaspoon salt

1 tablespoon plus 2 teaspoons ground cinnamon, divided

 

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Place butter, 1 1/2 cups sugar, and brown sugar in a large mixing bowl;  beat at medium speed until creamy.  Add eggs and egg yolks, one at a time, beating at low speed just until blended. Beat in vanilla.

Combine Old Mill Plain Flour, Old Mill Plain Unbolted Cornmeal, baking soda, cream of tartar, salt, and 2 teaspoons ground cinnamon in a large bowl;  whisk to blend.  Add to butter mixture and beat until blended.

Combine remaining 1 1/2 cups sugar and 1 tablespoon cinnamon in a shallow dish. Scoop cookie dough, by 1/4 cup, and roll into balls.  Roll in cinnamon sugar mixture and place on baking sheets, spacing 2 inches apart.  Place in freezer until ready to bake.

Bake until golden, 10 to 15 minutes.  Let cool completely on baking sheets on wire racks.

 

Makes 34 cookies

 

Lemon Cornmeal Poppyseed Cookies

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1 cup OLD MILL Yellow or White Stone Ground Cornmeal

1 1/2 cups OLD MILL Plain Unbleached Flour

1 tablespoon freshly grated lemon rind

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup confectioners’ sugar

1 large egg

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

3 tablespoons poppy seeds

1 cup confectioners’ sugar, optional

2 to 3 tablespoons fresh lemon juice, optional

Whisk Old Mill Unbolted Cornmeal, Old Mill Plain Unbleached Flour, lemon rind, and salt in a medium bowl.

Beat butter until fluffy in large bowl of an electric mixer;  add 1 cup confectioners’ sugar and beat well.  Add egg, lemon juice, and vanilla; beat at low speed until well blended.  Add Old Mill Unbolted Cornmeal mixture;  beat at low speed until blended.  Stir in poppy seeds.

Shape into two 8-inch rolls; wrap in wax paper and refrigerate until firm, about 3 hours.

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  Cut rolls into 1/4-inch slices;  arrange on baking sheets, spacing 2 inches apart.  Bake until edges are golden, 10 to 12 minutes.  Let cool on baking sheets 2 minutes;  transfer to wire racks to cool completely.

If desired, mix confectioners’ sugar and lemon juice until smooth; spread on cookies.  Makes 5 1/2 dozen.

Note:  To bake 1 roll at a time, wrap the other in plastic wrap, then foil, and freeze up to

2 months.

Southern Pecan Snowballs

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This classic, buttery, not-too-sweet cookie is a must during the holidays.  Dredge them once while warm, then again after they cool, to give them a powdery sugar coating that’s thick and even.

 

1 cup unsalted butter, softened

3/4 cup confectioners’ sugar, plus additional for rolling

1/4 teaspoon salt

1 teaspoon vanilla extract

2 1/3 cups sifted OLD MILL UNBLEACHED PLAIN FLOUR

1 cup very finely chopped pecans

About 3 tablespoons OLD FORGE DISTILLERY BOURBON, optional (Available at Old Forge Distillery)

Line baking sheets with parchment paper.

Combine butter, 3/4 cup confectioners’ sugar, and salt in a large mixing bowl;  beat at low speed of electric mixer until blended. Add vanilla;  increase speed and beat until fluffy.  Add Old Mill Unbleached Plain Flour, in batches, beating at low speed until combined.  Beat in pecans.

Roll dough by scant tablespoons into balls and arrange on baking sheets.  Cover and refrigerate 30 minutes or until ready to bake.

Preheat oven to 350°F.  Working with one baking sheet at a time, bake until edges just begin to brown slightly, about 15 minutes.

Meanwhile, spread 1-2 cups confectioners’ sugar on a large piece of wax paper.  While cookies are still warm, brush cookies with bourbon, if using; roll in confectioners’ sugar and place on wire rack to cool completely. When cool, coat again with more confectioners’ sugar.

Pecan Oat Berry Thumbprints

best granola bars

 

1 1/4 cups pecan pieces

1 1/2 cups OLD MILL PLAIN FLOUR

1 1/4 cups OLD MILL THICK-CUT ROLLED TABLE OATS

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups sugar

1 large egg

1 teaspoon pure vanilla extract

About 1/3 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES

Process pecans until coarsely ground in a food processor. Add flour, oats, baking soda, and salt;  pulse just to blend.  Add butter, egg yolk, and vanilla;  pulse just to blend.

Turn out on a piece of plastic wrap and form the dough into a disc.  Refrigerate at least 2 hours or overnight.

Preheat the oven to 350°F.  Line baking sheets with parchment paper.  Roll dough into 1-inch balls;  place on a baking sheet, and bake 14 minutes.  Remove from oven;  make a dent in centers with dowel end of a wooden and spoon 1 teaspoon jam in each.  Continue baking 10 minutes.  Let cool on wire racks 5 minutes;  remove from baking sheet and let cool completely on wire rack.  Makes about 6 1/2 dozen.