“Go To” Southern Corn Meal Cookies
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Prep Time
20 min
Cook Time
14 min
Yield
4 Dozen
Total Time
25 min
Ingredients
1 1/4 cups butter, softened
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
2 cups Martha White All-Purpose Flour
1 cup Martha White Self-Rising Enriched White Corn Meal Mix
1 teaspoon salt
Sugar for coating dough
1 teaspoon Powdered sugar
Instructions
Heat oven to 375ºF. Combine butter and sugar in large mixing bowl. Beat with electric mixer on high speed until light and fluffy. Beat in egg and vanilla.
Blend in flour, corn meal and salt on low speed just until well blended.
Roll dough into 1-inch balls. Roll in shallow bowl of sugar. Place balls on ungreased baking sheet about 1 inch apart. Flatten slightly with fingers.
Bake 13 to 15 minutes or until edges are golden brown. Remove from baking sheet and cool on wire rack. Sprinkle with powdered sugar, if desired.
Tip: LEMON variation: Add 1 tablespoon grated lemon peel with vanilla. Drizzle baked cookies with glaze made with 1 cup powdered sugar and 2 teaspoons lemon juice, if desired.
Tip: ALMOND or PECAN variation: Stir 1 1/2 cups finely chopped sliced almonds or pecans into dough
