Lemon Cornmeal Sandwich Cookies
Grand Prize winner
Kay Garber
Add lemon peel and lemon juice.
Mix flours, baking soda, salt and cornmeal.
Add to creamed mixture and mix well.
Form into small balls.
Place on greased cookie sheet.
Flatten slightly.
Add a few raisins to decorate.
Bake at 350 degrees for 8 to 10 minutes.
Cool cookies on a rack. Spread lemon frosting (Store bought) on a cookie and top with another cookie to make a sandwich.
Makes approximately 20 sandwich cookies.
Store the cookies in a refrigerator.
Kay Garber
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup soft white whole wheat flour
- 1/2 cup regular flour
- 1 cup plus 1/8 cup yellow cornmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- Raisins to decorate
Add lemon peel and lemon juice.
Mix flours, baking soda, salt and cornmeal.
Add to creamed mixture and mix well.
Form into small balls.
Place on greased cookie sheet.
Flatten slightly.
Add a few raisins to decorate.
Bake at 350 degrees for 8 to 10 minutes.
Cool cookies on a rack. Spread lemon frosting (Store bought) on a cookie and top with another cookie to make a sandwich.
Makes approximately 20 sandwich cookies.
Store the cookies in a refrigerator.
Cheesy Cornbread muffins - Stockdale Mill
from Lesley Nixon
Separately whisk the egg, add milk and butter.
Lightly blend in the egg-milk mixture.
Fill muffin cups two-thirds full.
Bake in a preheated oven at 400 degrees for 17 to 22 minutes.
- 3/4 cup flour
- 2 - 1/2 t. baking powder
- 3/4 t. salt
- 1T sugar
- 1/2 cup yellow cornmeal
- 1 cup shredded sharp cheddar cheese
- 1 large egg
- 3/4 cup milk
- 2 T melted butter
Separately whisk the egg, add milk and butter.
Lightly blend in the egg-milk mixture.
Fill muffin cups two-thirds full.
Bake in a preheated oven at 400 degrees for 17 to 22 minutes.