Tag Archives: cookies

Cornmeal Snickerdoodles

aDSC_0200 (1)

 

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

IMG_5512old mill 4114 1

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.