10 cornmeal cookies light Recipes

  • Cornmeal-Cookie Sundaes with Warm Fruit
    unsalted butter, softened, granulated sugar and
    17 More
    unsalted butter, softened, granulated sugar, light brown sugar, egg, vanilla, baking powder, salt, cinnamon, ground cardamom, all-purpose flour, yellow cornmeal, confectioners sugar for dusting, unsalted butter, light brown sugar, fresh lemon juice, firm-ripe nectarines, thinly sliced, firm-ripe red plums, thinly sliced, bourbon (optional), butter pecan ice cream
    19 ingredients
  • Lemon Cornmeal Cookies
    all-purpose flour (about 1 1/4 cups), cornmeal and
    9 More
    all-purpose flour (about 1 1/4 cups), cornmeal, baking powder, salt, sugar, butter, softened, canola oil, light-colored corn syrup, grated lemon rind, egg whites
    11 ingredients
  • Peanut and Oatmeal Cookies
    roasted salted peanuts, light brown sugar, lightly packed and
    12 More
    roasted salted peanuts, light brown sugar, lightly packed, butter, at room temperature, eggs, molasses, vanilla extract, all-purpose flour, ground cornmeal, baking powder, baking soda, ground cinnamon, freshly ground nutmeg, salt, rolled oats
    30 min, 14 ingredients
  • Cutout Sugar Cookies
    butter, softened, sugar, brown sugar, egg, vanilla extract and
    7 More
    butter, softened, sugar, brown sugar, egg, vanilla extract, vegetable oil, light corn syrup, king arthur unbleached all-purpose flour, cornmeal, baking powder, salt, colored sugar of your choice
    35 min, 12 ingredients
  • Hot And Spicy Cornmeal Cookies Hot And Spicy Cornmeal Cookies
    all purpose flour, ground yellow cornmeal and
    7 More
    all purpose flour, ground yellow cornmeal, ground hot chili powder, salt, butter, cut up, sugar, light corn syrup, lemon juice, hulled pumpkin or sunflower seeds
    10 min, 9 ingredients
  • Cornmeal, Chile, and Pumpkin Seed Lace Cookies Cornmeal, Chile, and Pumpkin Seed Lace Cookies
    sugar, unsalted butter, light corn syrup and
    5 More
    sugar, unsalted butter, light corn syrup, all-purpose flour, cornmeal, chile powder, fresh lemon juice, hulled pumpkin seeds
    8 ingredients
  • Bone-A-Fidos - Canine Cookies for Dogs Bone-A-Fidos - Canine Cookies for Dogs
    dry yeast or 1 tbsp compressed fresh yeast, warm water and
    11 More
    dry yeast or 1 tbsp compressed fresh yeast, warm water, sugar, all-purpose flour, whole wheat flour, cracked wheat, cornmeal, rye flour, nonfat dry milk powder (lightly spooned into the cup), kelp powder, beef (liquid measure) or 4 cups chicken broth (liquid measure), egg, milk
    1 hour 15 min, 13 ingredients
  • Homemade Pita Homemade Pita
    instant yeast (2 1/2 tsp, or 4 oz), honey and
    26 More
    instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.
    2 min, 28 ingredients




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