A tasty recipe for a rustic cornmeal cookie using dried blueberries.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.

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  • Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.

  • Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.

  • Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.

  • Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

Nutrition Facts

194 calories; protein 2.4g; carbohydrates 34.1g; fat 6.1g; cholesterol 24mg; sodium 142.2mg. Full Nutrition
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