Guest guest Posted November 14, 1999 Report Share Posted November 14, 1999 * Exported from MasterCook * Cornmeal Sandies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup cornmeal 1/2 teaspoon salt 1 cup butter or margarine -- (2 sticks) 1/2 cup sugar 1 egg 1 teaspoon vanilla Additional sugar Makes: 6 1/2 dozen; serves: 16 to 20 These are very delicate-tasting cookies and the cornmeal really does give them a " sandy " feel. You can make the dough ahead of time and freeze it in logs. Then, when unexpected company arrives (or when you're running too late to make a " real " dessert from scratch), pull out a log or two and bake them up. 1. In a medium bowl or on a piece of waxed paper, stir together the flour, cornmeal, and salt. In a large bowl, cream the butter or margarine with the 1/2 cup sugar until light and fluffy. Beat in the egg and vanilla. Beat in the cornmeal mixture. 2. Divide the dough in half and form into two 10-inch logs. Cover each in waxed paper or plastic wrap; chill 1 hour or until firm (or freeze for later use). 3. Preheat the oven to 350 F. 4. Slice the logs into pieces 3/16 inch thick. Place on ungreased baking sheets. Bake 15 to 18 minutes or until slightly browned on the bottom. 5. While the cookies are still warm, roll in additional sugar to coat. Cool on racks. Variation: Blue Sandies: Use blue cornmeal for a more exotic-looking cookie (it will taste the same). - - - - - - - - - - - - - - - - - - NOTES : From SDA-veg-recipes Quote Link to comment Share on other sites More sharing options...
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