No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cornmeal Biscuits with Kiwi

This recipe makes more dough than you need. Shape the dough in a log, wrap it in plastic, and freeze. Slice and bake the cookies as needed.

  • Yield: Makes 1 dozen cookies
Cornmeal Biscuits with Kiwi


  • 2 tablespoons butter
  • 1/4 cup sugar, plus 1 teaspoon for sprinkling
  • 1 egg yolk
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal, plus extra for dusting
  • 1/4 teaspoon kosher salt
  • 1 kiwi, peeled and sliced into 4 rounds


  1. In a medium bowl, cream together the butter and 1/4 cup sugar until smooth. Add the yolk and mix to combine.

  2. In a separate bowl, whisk together the dry ingredients. Add them to the egg mixture and stir just to combine. The mixture will resemble coarse crumbs. Add 1 tablespoon of cold water to bring the dough together. Wrap in plastic and freeze for 1/2 hour.

  3. Preheat the oven to 350 degrees. Line a baking sheet with parchment.

  4. Dust the countertop with cornmeal. Using your fingertips, press the dough to a 1/4-inch thickness about 8 inches around, and cut into desired shapes. Gently run a knife under each shape to remove and place on a cookie sheet. Sprinkle sparingly with sugar. Bake until golden, about 10 to 12 minutes.

  5. Remove the biscuits to a wire rack to cool. Arrange 2 cookies and a slice of kiwi on each of 4 dessert plates. The remaining cookies will keep, tightly covered, for up to 3 days.

Related Topics