Cornmeal Sugar Cookies

It's a small miracle: The combination of coarse cornmeal and orange zest makes these cookies taste like Cap'n Crunch--which is a very good thing indeed.

  • Servings: Makes about 5 dozen

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Ingredients

dough
  • 1 3/4 cups all-purpose flour
  • 3/4 cup coarse cornmeal (polenta)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 1 1/2 sticks (3/4 cup) room temperature unsalted butter
  • 1/4 cup room temperature vegetable shortening
  • 1 large egg
  • 1 tablespoon grated orange zest
  • 1 tablespoon buttermilk
  • 1 teaspoon pure vanilla extract
rolling sugar
  • 1/3 cup sugar

How to make this recipe

  1. Adjust oven racks to upper and lower third of the oven. Preheat oven to 350°. Line two baking sheet pans with parchment paper.
  2. In a medium bowl, sift together the flour, baking soda, cream of tartar, baking powder, and salt.
  3. On a large plate, add the 1/3 cup rolling sugar.
  4. To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held electric mixer), Add the sugar, butter and vegetable shortening. Beat on medium-high until fluffy, about 3 minutes. Scrape down sides of bowl with a spatula. Beat in the egg, orange zest, buttermilk and vanilla. With mixer on low, beat in flour mixture in 2 batches, until well combined.
  5. Roll the dough into small balls about 1 inch in diameter by rolling between your hands. Roll balls through prepared rolling sugar; coating evenly. Space the balls at least 3 inches apart on prepared baking sheets. Do not overcrowd, as the cookies expand while baking. Flatten slightly using the bottom of a glass. Bake, rotating baking sheets midway through baking, until edges are set and just beginning to brown, about 10 minutes. Let cookies cool on baking sheets for 2 minutes, then transfer to a wire rack and let cool completely. Serve.

Make Ahead

The dough can be refrigerated for up to three days or frozen for up to two months.

Contributed By Photo © Scott Hocker Published December 2014





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