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Orange-Cornmeal Cookies

  • yield: Makes about 3 dozen




  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • Freshly grated zest of 2 oranges
  • 1 teaspoon pure vanilla extract
  • 4 large whole eggs
  • 2 large egg yolks
  • 3 cups all-purpose flour, sifted
  • 2 cups fine yellow cornmeal

Cook's Note

Store cookies in an airtight container at room temperature up to 3 days.


  1. Step 1

    Preheat oven to 375 degrees with racks in center and lower third. Line two baking sheets with parchment paper, and set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, orange zest, and vanilla until light and fluffy. Add the eggs and yolks one at a time, beating until combined and smooth after each addition. Add flour and cornmeal, and beat on low speed until just combined.

  3. Step 3

    Spoon one-third batter into a pastry bag fitted with a start tip (Ateco No. 825). Pipe batter into S shapes, each about 3 inches long, onto prepared baking sheets about 1 1/2 inches apart.

  4. Step 4

    Place in oven, and bake until egdes and bottoms are golden brown, about 22 mintues, rotating sheets halfway through. transfer to a wire rack; let cookies cool on baking sheets 5 minutes, then transfer to wire rack to cool completely.

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