Email to Ed Halpaus      

Recipe Categories: Leo's HOME PAGEAPPETIZERS BakedBeans BatterBread BREAD BREADMACHINE BREAKFAST CAKESandPIES CheeseCake COOKIES CROCKPOT DairyFree DESSERTS Drinks ETHNIC FISHandSEAFOOD Fruitcake GlutenFree Honey Information Ingreients JAMSandJELLIES Low-CarbBreakfast Low-CarbVegetables MainDish MEATS MUFFINS PASTA Popovers Potatoes POULTRY RICE SALADandDRESSING SaladDressing SANDWICHES SAUCES Scones SmokerRecipes Snacks SOUPSandSTEWS VEGETABLES VEGETARIAN WholeWheatRecipes WildRice Zucchini

Corn Meal Crisp Cookies




Source of Recipe


Unknown


List of Ingredients




3/4 cup sugar
1 cup butter or margarine -- softened
1 egg
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt


Recipe




Heat oven to 350°

beat sugar, butter and egg in large bowl with electric mixer on mesium speed, or mix with spoon

stir in remaining ingredients

drop dough by rounded teaspoonsful about 2 inches apart onto ungreased cookie sheet

bake 10 to 12 minutes or until edges are light brown.

cool 1 to 2 minutes: remove to wire rack to cool.

Yield: About 30 cookies

Per serving: 112 Calories (kcal); 6g Total Fat; (51% calories from fat); 1g Protein; 13g Carbohydrate; 23mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES: I'm really pleased with this cookie. You can add 1 teaspoon of grated lemon peel to give them a lemon flavor, but I tend not to do that. I use a small scoop to put the dough on the cookie sheet; that way I get the cookie size Consistent. If using insulated cookie sheets and parchment paper bake 15 to 16 minutes or until edges are turning light brown. but I recommend cooking the 10 to 12 minutes and then checking them; add additional time if needed.