Tag Archives: cornmeal

Lemon Pecan Cornmeal Cookies

Fresh lemons were a special-occasion ingredient in Smoky Mountain kitchens of old. In everyday cooking and baking, the flavor might be mimicked with apple cider vinegar or buttermilk. But during the Christmas holidays, lemon zest and juice were used in cookies, cakes, and pies. This simple butter cookie recipe – perfect for gift-giving – uses not only fresh lemon zest and juice, but also locally produced yellow self-rising cornmeal and chopped nuts. The nuts were black walnuts or hickory nuts in older mountain recipes, but today, most cooks bake with pecans. Corn was a crop more easily grown than wheat in mountain soil. So sometimes you find cookie recipes from the mountains contained a little cornmeal, adding texture and that little something extra!

Makes about 36 2-inch cookies

Prep time: 15 minutes

Bake time: 8 to 10 minutes

Lemon Pecan Cornmeal Cookies

Ingredients:

1 cup The Old Mill White Unbleached Plain Flour

1/2 cup The Old Mill Self-Rising Yellow Cornmeal

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1 large egg, separated

1 small lemon

1/2 cup finely chopped pecans

Directions:

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F.

2. Place the flour and cornmeal in a small bowl, and stir to combine. Set aside.

3. Place the butter and sugar in a large mixing bowl, and with an electric mixer beat on medium speed until the mixture is creamy, about 1 to 2 minutes. Set aside the egg white. Place the egg yolk in the bowl with the butter and sugar, and beat on low until just combined, 30 seconds. Set aside.

4. Zest the lemon so you get about 1 teaspoon lemon zest. Add this to the butter and sugar mixture. Cut the lemon in half and juice it to yield 2 teaspoons. Add the lemon juice to the butter and sugar mixture. Add the flour and cornmeal mixture to the butter and sugar mixture, and beat on low speed until just combined and the mixture comes together into a ball, 1 minute.

5. Place the pecans in a shallow bowl. Pinch off 1-inch pieces of dough, roll into balls with your hands, dip into the egg white, and dredge in pecans to loosely coat. Place the balls of dough on a baking sheet, spaced about 2 inches apart. With a fork press down twice on each ball to flatten it. Repeat with the remaining dough. You will need to bake one pan at a time.

6. Place the pan in the oven, and bake until the cookies are deeply golden brown, about 8 to 10 minutes. Remove with a spatula to a wire rack to cool. Repeat with the remaining dough.


How to make icebox cookies: Roll the dough into a 1 1/2-inch wide log and wrap in waxed or parchment paper. Place in the refrigerator to chill 1 hour. Brush the log with the reserved egg white and dredge in pecans. Slice into 1/4-inch rounds, and bake until golden brown, 7 to 9 minutes. You can omit the egg white and pecans, if desired, for lemon cornmeal icebox 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.

Cornmeal Biscuits

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These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!

2 cups OLD MILL Self-Rising Flour

1 cup OLD MILL Self-Rising White or Yellow Cornmeal

1 teaspoon sugar

1/2 stick (1/4 cup) cold, unsalted butter

1/4 cup chilled shortening

1 to 1 1/4 cups chilled buttermilk

About 2 tablespoons butter, melted (optional)

  • Preheat oven to 425°F.  Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper;  cut shortening into small pieces and add to the butter.  Place in the freezer 5 minutes.
  • Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly.  Add 1 cup buttermilk, stirring just until dry ingredients are moistened.  If needed, add additional tablespoons of buttermilk to make a soft dough.
  • Turn dough out onto floured surface and pat or roll to 1-inch thick.  Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick.  Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
  • Bake until lightly browned, 13 to 15 minutes.  Remove from the oven;  brush with melted butter, if desired.  Makes 8 biscuits.
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