Cornmeal Butter Wafers

Prep Time: 20 minutes
Cook Time: 10 minutes


  • 1 cup butter or margarine, at room temperature
  • 1 cup light brown sugar, firmly packed
  • 1 egg, at room temperature
  • 2 tsp. Sauer's Pure Vanilla Extract
  • 1½ cups yellow cornmeal, divided
  • 1¼ cups flour, unsifted
  • ¼ cup slivered blanched almonds, divided


1. Preheat oven to 350°F.

2. In a medium bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.

3. Stir in 1¼ cups cornmeal and flour, mixing well.

4. Shape dough into 1-inch diameter balls. Roll balls in remaining ¼ cup cornmeal.

5. Arrange balls, 2 inches apart on ungreased baking sheets. Flatten balls to a ¼-inch thickness. Top each with a sprinkle of almonds.

6. Bake until golden around the edges, about 8 minutes.

7. Cool cookies slightly on baking sheets, then transfer to wire racks to finish cooling.