Category Archives: 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


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


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



1/2 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


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.

Ginger’s Corn Flour Sugar Cookies

Ginger Moldrem is the manager at the Old Mill General Store; she occasionally makes these for tastings, and was glad to share her secret recipe. It is a fool-proof holiday recipe; the Old Mill Corn Flour adds lovely texture and flavor to this classic shortbread sugar cookie. With a touch of lemon flavor, the cookies are refreshing in summer too.

Sugar Cookies

1/4 cup plus 2 tablespoons OLD MILL CORN FLOUR
1/3 cup confectioner’s sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 heaping teaspoon freshly grated lemon zest

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine PLAIN FLOUR, CORN FLOUR, confectioner’s siugar, and salt in food processor. Process until blended, about 30 seconds. Add butter, vanilla, and lemon zest; process until dough holds together. Turn out onto a large piece wax paper; form into a disc. Wrap and refrigerate 1 hour and up to 1 day. (Or wrap and freeze 1 week.)

Let dough stand at room temperature until easy to work with. Roll out on floured surface to 1/3-inch thickness. Cut out cookies with cutters, rerolling and cutting scraps. (You may have to chill them slightly.) Arrange on baking sheet, spacing 1 1/2 inches apart. Bake until golden on bottom, 12 to 14 minutes. Let cool on wire rack.

Makes about 1 1/2 dozen.

Note: We used Wilton Cookie Icing and Edible Accents in silver for easy, festive decorating.