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These simple shortbread-like treats use plenty of butter.

Source: Everyday Food, November 2008



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How would you rate this recipe?
  • n.elkind1031561
    8 JUN, 2018
    Simple to make. Excellent rustic texture with corn grainy finish. Not every cookie has to be creamy. Sub lemon extract for vanilla and added 1/2 cup redskin peanuts. If I had a B&B, this is what I would serve my guests.
  • Katiegoss829
    27 NOV, 2017
    They are Good.
  • oiu354
    19 MAR, 2017
    Made these cookies because we had some cornmeal I wanted to use up. They're great tasting and so easy to make. The cornmeal gives it a nice crunch. I followed the instructions and dropped them by the tbsp, I might make them smaller and slightly flatter next time to get crunchier cookies
  • sarlou
    28 NOV, 2013
    These have become my favorite cookies. I've been making all sorts of variations - I've added blueberries, cranberries, and today I used caramelized apples. The dough is a perfect base for any combination you can imagine!
  • msommerbklyn
    14 NOV, 2010
    The cookies are very easy to make and were a hit with family and friends. They are now one of my new favorite cookies to make.
  • Guanina
    7 OCT, 2010
    These cookies are certainly delicious and so easy to make. I did not use heaping tablespoons, I used a 1" ice cream scoop so I got more than 26 cookies, about 10 more or so.
  • bajemespuedu
    11 JUN, 2010
    These were delicious! I substituted high-pulp orange juice for vanilla, and added some orange zest and craisins. I love their texture- definitely unique!
  • cocoisa
    5 FEB, 2010
    Hola: Me gustan por lo facil,economicas y rapidas ademas de deliciosas. muchas gracias Besos
  • RondaKisner
    4 FEB, 2010
    I got exactly 26 cookies when I used a one tablespoon scoop. I did not make it heaping.
  • snowmoonelk
    4 FEB, 2010
    Is it me? I cannot seem to make 26 cookies with this recipe using heaped tablespoons - should I be usiing teaspoons?

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