Monday, December 16, 2013

Cornmeal Sugar Cookies

 Cornmeal gives these traditional cookies a nice crunch. This would be a good base to experiment with. I've seen, and would love to sample, some variations to the standard, like: coconut cornmeal cookies, apricot sage, and even rosemary. 



  • 1 cup granulated sugar
  • 1 cup butter, softened 
  • 2 egg yolks 
  • 1 1/2 cups all-purpose flour 
  • 1 cup plain white cornmeal
  • Sparkling sugar


  1. Preheat oven to 300°. Beat granulated sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add egg yolks, 1 at a time, beating until blended after each addition. Whisk together flour and cornmeal; gradually add to sugar mixture, beating just until blended. Roll to 1/4-inch thickness on a heavily floured surface. Cut with a 3 1/4-inch star-shaped cutter; decorate with sparkling sugar. Place 2 inches apart on lightly greased baking sheets. Bake 14 to 16 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

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