- Cream together the shortening and the sugar. Add the egg. Sift together the flour, baking powder and cornmeal. Add in the vanilla, butter flavoring and salt.
- Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.
Per Serving: 244 calories; 13.6 28.5 2.6 16 97 Full nutrition
ReviewsRead all reviews 16
These cookies are good: I didn't change or add anything. Where the recipe calls for butter flavor extract, I just used the same amount of butter. I didn't have any butter extract. Be sure after...
Pretty darned good! I *love* cornbread muffins, so I wanted to try this recipe. I substituted margarine for the shortening and omitted the butter extract because I didn't have those ingredient...
I don't know why I'm surprised that I liked these so much, you allrecipes reviewers never steer me wrong! These cookies were great. A slight crunch in texture is the unexpected and delightful ad...
These remind me of Russian Crescent Cookies. The cornmeal gives it the slight coarseness the ground walnuts give the Crescent Cookies. Like another review said, don't cook over 14 minutes. Th...
These cookies are simple and delicious! I followed the recipe as stated except I skipped the butter flavored extract because I didn't have any. Also there is no baking time listed so I baked t...
We loved these! They taste like little, sweet bites of cornbread but with a cookie texture. Thanks for the recipe!