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  • Cormeal Snickerdoodles

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    Cormeal Snickerdoodles
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Unsalted butter at room Temperature
    • 1/3 c. Honey
    • 1/3 c. Sugar
    • 2 lrg Large eggs at room temperature Finely grated zest of 1 Lemon
    • 1/2 tsp Vanilla
    • 1 1/2 c. Flour
    • 1 c. Yellow cornmeal
    • 1 tsp Baking pwdr
    • 1/2 tsp Salt Sugar to roll cookies in

    Directions

    1. Cream butter, honey, and sugar together. Beat in the Large eggs and stir in the lemon zest and vanilla. In separate bowl combine flour, cornmeal, baking pwdr and salt. Stir the dry ingredients into the creamed mix in 2 stages till proportionately blended. Cover and chill dough for 3 hrs. May be refrigerated overnight. Preheat oven to 375 and grease cookie sheets.
    2. 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 min till the tops are slightly resistant to entle finger pressure. Cold on a rack.
    3. Makes 2 dozen

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