Cormeal Snickerdoodles
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Cormeal Snickerdoodles
  Cookies  
Last updated 6/12/2012 1:17:47 AM. Recipe ID 48345. Report a problem with this recipe.
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      Title: Cormeal snickerdoodles
 Categories: Cookies
      Yield: 4 Servings
 
      1 c  Unsalted butter at room
           Temperature
    1/3 c  Honey
    1/3 c  Sugar
      2 lg Eggs at room temperature
           Finely grated zest of 1
           Lemon
    1/2 ts Vanilla
  1 1/2 c  Flour
      1 c  Yellow cornmeal
      1 ts Baking powder
    1/2 ts Salt
           Sugar to roll cookies in
 
  Cream butter, honey, and sugar together.  Beat in the eggs and stir
  in the lemon zest and vanilla.  In separate bowl combine flour,
  cornmeal, baking powder and salt. Stir the dry ingredients into the
  creamed mixture in 2 stages until evenly blended.  Cover and
  refrigerate dough for 3 hours. May be refrigerated overnight. Preheat
  oven to 375 and grease cookie sheets. Shape dough into 1 1/4 inch
  balls . Roll the balls in sugar and place them on sheets about 2
  inches apart. Bake for 15 minutes until the tops are slightly
  resistant to entle finger pressure. Cool on a rack. Makes 2 dozen
  cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type
  by Eleanor Creighton 




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Recipe ID 48345 (Apr 03, 2005)

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