Cormeal Snickerdoodles
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cormeal Snickerdoodles
Last updated 6/12/2012 1:17:47 AM. Recipe ID 48345. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cormeal snickerdoodles
 Categories: Cookies
      Yield: 4 Servings
      1 c  Unsalted butter at room
    1/3 c  Honey
    1/3 c  Sugar
      2 lg Eggs at room temperature
           Finely grated zest of 1
    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 

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 48345 (Apr 03, 2005)

[an error occurred while processing this directive]