These simple shortbread-like treats use plenty of butter.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.

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  • In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.

  • Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.

Reviews (17)

89 Ratings
  • 5 star values: 18
  • 4 star values: 32
  • 3 star values: 23
  • 2 star values: 13
  • 1 star values: 3
Rating: 5 stars
06/08/2018
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.
Rating: 5 stars
11/27/2017
They are Good.
Rating: 4 stars
03/19/2017
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
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Rating: 5 stars
11/28/2013
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!
Rating: Unrated
11/14/2010
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.
Rating: Unrated
10/07/2010
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.
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Rating: Unrated
06/11/2010
These were delicious! I substituted high-pulp orange juice for vanilla, and added some orange zest and craisins. I love their texture- definitely unique!
Rating: Unrated
02/05/2010
Hola: Me gustan por lo facil,economicas y rapidas ademas de deliciosas. muchas gracias Besos
Rating: Unrated
02/04/2010
I got exactly 26 cookies when I used a one tablespoon scoop. I did not make it heaping.
Rating: Unrated
02/04/2010
Is it me? I cannot seem to make 26 cookies with this recipe using heaped tablespoons - should I be usiing teaspoons?
Rating: Unrated
01/09/2009
I use finely chopped Lemon Grass. This recipe has been handed down through my Na grandmother
Rating: Unrated
12/03/2008
These are absolutely delicious! I often buy a pack of Polenta which I only cook once so this is a fantastic and yummy way of using the rest up!
Rating: Unrated
11/30/2008
My family loves when I add oranges zest and dried cherries or cranberrie.. Pecans chopped are my favorite. They are a great cookie to use your imagination with. I keep trying different things in them and they all seem to work. Have fun with them. Enjoy
Rating: Unrated
11/29/2008
I also added the lemon zest and chopped pistachio nuts. These cookies are great and something different to take to the office. Everyone brings chocolate chip. Also try the rosemary butter cookies, they are sooo good. Thank you Martha for something different...it's a good thing.
Rating: Unrated
11/27/2008
Simple recipe..added lemon zest and chopped pecans. Would suggest using finely ground corn meal rather than medium grind..a little too crunchy sometimes.
Rating: Unrated
11/26/2008
really delicious, the vanilla is great and for so simple a recipe i was amazed at how much i luved them. I might add pecans or craisens next time for fun!
Rating: Unrated
11/26/2008
this is a delicious cookie. try lemon extract instead of vanillla. in convection oven it took 14 minutes w/ parchment paper. i rolled dough in a small ball