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From the Kitchen of Robin Warren, Clarkesville, GA"For me, the cornmeal gives a traditional sugar cookie a more complex crunch," says Robin. Cut the dough into desired shapes.

Robin Warren, Clarkesville, GA
Recipe by Southern Living December 2012

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Beat granulated sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add egg yolks, 1 at a time, beating until blended after each addition. Whisk together flour and cornmeal; gradually add to sugar mixture, beating just until blended. Roll to 1/4-inch thickness on a heavily floured surface. Cut with a 3 1/4-inch star-shaped cutter; decorate with sparkling sugar. Place 2 inches apart on lightly greased baking sheets. Bake 14 to 16 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

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