Cornmeal Butter Wafers
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
- 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
Preparation
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.
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.
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