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Lemon Corn Flour Meltaway Cookies

Our General Store Manager, Ginger, shared this recipe with us. Corn flour gives them a nice texture and flavor that pairs very well with the addition of lemon. It makes a great shortbread cookie and with the addition of chopped pecans, they did not last long. These are the Miller’s favorite cookie!

Lemon Corn Flour Meltaway Cookies

Prep time: 20 minutes

Chill time: minimum of 2 hours

Bake time: 11 – 14 minutes

Makes approximately 5 dozen cookies


1 1/3 cups Old Mill White Unbleached Flour

1/2 cup Old Mill Yellow Corn Flour

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1 teaspoon vanilla

2 teaspoons grated lemon zest (from 1 large or 2 small lemons)


Place the flour, corn flour, cornstarch, and salt in a mixing bowl and stir to combine. Set aside

Cut the butter into tablespoons and place in a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Blend on low speed until creamy. Add the flour mixture and blend on low until smooth.

Turn half of the batter out onto a long sheet of waxed or parchment paper and roll into a 1 1/2-inch-thick log. Repeat with the remaining half of the dough and chill at least 2 hours.

Preheat the oven to 350 degrees. Remove the logs of dough from the fridge, and cut into 1/4 inch slices. Place about 12 to a baking sheet, and bak until the edges just turn golden brown, about 11-14 minutes.

Makes about 5 dozen cookies.

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.

Becky’s Baked Apple Oatmeal


4 cups milk
2/3 cup firmly packed light brown sugar
3 tablespoons butter
1/4 teaspoon salt
2 cups Old Mill Thick Table Rolled Oats
2 cups diced apples
1 cup raisins
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Lightly butter a 2-quart baking dish.

Bring milk, sugar, butter, salt to a boil in a large saucepan. Stir in oats, apples, and nuts. Pour into prepared baking dish.

Bake until hot, 30 to 35 minutes. Serve hot with fresh fruit and Old Mill honey, if desired.

Makes 8 to 10 servings.