Cornmeal gives this tiny slice and bake cookie recipe a unique sweet crunchy texture.
| 1 |
|
cup sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
egg |
| 2 |
|
cups all-purpose flour |
| 3/4 |
|
cup cornmeal |
| 1 |
|
tablespoon freshly grated orange peel |
| 2 |
|
teaspoons baking powder |
| 1/4 |
|
to 1/2 teaspoon ground nutmeg |
|
|
Sugar |
|
|
Yellow and/or orange decorator sugars, if desired |
Combine 1 cup sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except
additional sugar and decorator sugars. Beat until mixture forms a dough.
Divide dough into fourths. Shape each fourth into 12-inch (1-inch diameter) log. Wrap each in plastic food wrap. Refrigerate until firm (at least 1 hour).
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Press cookies with fork dipped in sugar to make a crisscross design. Bake for 6 to 9 minutes or until edges are lightly browned. Immediately sprinkle with decorator sugars, if desired..
