Hands-on Time
35 Mins
Total Time
3 Hours 10 Mins
Yield
Makes about 5 dozen

Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

How to Make It

Step 1

Beat first 7 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

Step 2

Add flour and cornmeal; beat until blended. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.

Step 3

Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Gently toss together warm cookies and powdered sugar to coat. Transfer to wire racks, and cool.

Step 4

*Sorghum or honey may be substituted.

Ratings & Reviews