Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cornmeal Cookies 3.5 (89) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 14, 2020 Print Rate It Share Share Tweet Pin Email Yield: 26 These simple shortbread-like treats use plenty of butter. Ingredients 1 ½ cups all-purpose flour (spooned and leveled), plus more for shaping ½ cup yellow cornmeal ½ teaspoon salt ¾ cup (1 ½ sticks) unsalted butter, room temperature ¾ cup sugar 1 large egg 1 teaspoon pure vanilla extract Directions Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside. 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. Rate it Print