Rich cookies.... my kids love them!

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Drop by spoonful onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) until edges just turning slightly brown. Do not overbake.

Nutrition Facts

122.1 calories; 1.3 g protein; 14.3 g carbohydrates; 7.8 mg cholesterol; 48.5 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2010
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 everything is added that you mix from the bottom of the bowl up. I used my hands to be sure that all the cornmeal was mixed in equally. The time to bake these was not mentioned so I used a stopwatch and did 2 batches of them at 14 min. and the final batch at 13 min. Both batches came out great. I wouldn't bake them any longer than 14 min. These are also good dipped in milk after they have cooled. Read More
(14)

Most helpful critical review

Rating: 3 stars
11/26/2018
Cookies are delicious. My reason for lowering this rating is due to how the recipe is written. If baker has previous experience they should be able to sort out how long to cream shortening sugar and eggs and possibly how long to mix after adding dry ingredients. Also what is the serving size? Is it one cookie each or multiple cookies. What size spoonfuls should be dropped onto cookie sheet? Read More
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2010
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 everything is added that you mix from the bottom of the bowl up. I used my hands to be sure that all the cornmeal was mixed in equally. The time to bake these was not mentioned so I used a stopwatch and did 2 batches of them at 14 min. and the final batch at 13 min. Both batches came out great. I wouldn't bake them any longer than 14 min. These are also good dipped in milk after they have cooled. Read More
(14)
Rating: 5 stars
02/16/2010
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 everything is added that you mix from the bottom of the bowl up. I used my hands to be sure that all the cornmeal was mixed in equally. The time to bake these was not mentioned so I used a stopwatch and did 2 batches of them at 14 min. and the final batch at 13 min. Both batches came out great. I wouldn't bake them any longer than 14 min. These are also good dipped in milk after they have cooled. Read More
(14)
Rating: 4 stars
04/08/2005
Very easy recipe! I love it! Read More
(11)
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Rating: 5 stars
02/01/2010
Verrrrry good. Good with added nuts Read More
(5)
Rating: 5 stars
11/23/2012
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 ingredients. Also just for an extra treat I added 1/2 cup of raisins (saw that in another cornbread cookie recipe here). My cooking time was 12 minutes (my oven is a bit on the hot side). The cookies came out nicely browned on the bottom and edges. The yield was 33 nicely-sized cookies. Next time I'm going to double the recipe because I don't think this batch will last more than a day. Again an excellent recipe... thanks for sharing! Read More
(3)
Rating: 5 stars
09/29/2011
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 them for 13 minutes. These cookies did come out a little dry for me but I'm sure a glass of milk would fix that! All in all our family enjoyed them! Read More
(2)
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Rating: 5 stars
01/21/2012
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. They will harden more once out of the oven. Great bite sized treats and addictive. Read More
(2)
Rating: 5 stars
07/22/2011
We loved these! They taste like little sweet bites of cornbread but with a cookie texture. Thanks for the recipe! Read More
(2)
Rating: 5 stars
01/22/2016
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 addition to regular cookies. These are great plain and with raisins and I bet chocolate chips would go very well too. I did make a substitution as I didn't have shortening so I used butter. Gave them a bit of a butter/shortbread cookie feel. Instead of butter flavoring which I also didn't have and figured was unnecessary due to my previous substitution I added a bit of extra vanilla extract. Baking for 13 minutes was perfect as the edges were golden the bottoms were slightly crispy and the center was soft. I am definitely making these again - they were also a huge hit with my husband who is normally able to resist sweets. Read More
(2)
Rating: 5 stars
12/05/2012
Quick easy & tasty! Didn't have butter extract so I used 1tsp. of vanilla instead. Also used the butter flavored Crisco. (that's what I had on hand) The recipe made 29 cookies using a level 1oz. cookie scoop. Cooked 6 min. rotated the pans & then cooked 7 min. more. Perfect! Make sure to cool the cookies on the sheet pan a bit otherwise they will fall apart on you. Hubby was skeptical about tasting these because he doesn't care for corn muffins but he had to stop himself after the 4th one. This is a keeper and will be making again. Thanks Read More
(1)
Rating: 3 stars
11/26/2018
Cookies are delicious. My reason for lowering this rating is due to how the recipe is written. If baker has previous experience they should be able to sort out how long to cream shortening sugar and eggs and possibly how long to mix after adding dry ingredients. Also what is the serving size? Is it one cookie each or multiple cookies. What size spoonfuls should be dropped onto cookie sheet? Read More