Heart Glazed Cornmeal Cookies

I am not sure if I would have tried these cookies unless I saw them in Everyday Food Magazine. I had never eaten a cookie made from cornmeal before and not sure what to expect, but they made them look so cute.

I made a half of a recipe just incase!!

I did not have the proper sized mini heart shaped cookie cutter, I only have smaller versions of cutters in Fall shapes from Williams Sonoma. I also found a few small cutters in my kids playdough drawer. Don’t  worry we washed them!!

 

Well this is what we came up with. I think you can use this technique even in a sugar cookie dough.

 

This would make a cute back to school or fall treat.

 

 

The taste was actually really good. They were sweet but not overwhelming, more of a short bread cookie with a little texture. The kids and adults in the house ate them up!!

Be sure to make the glaze a thick consistency or you will get some mess ups.

 I also found a great product at the grocery store, If You Care Parchment sheets.
 They are unbleached and chlorine free. The great part about these is that they come in sheet sizes perfect for my cookie sheets so no worries about cutting them wrong.

This is the full recipe that yields 40, I made about 18 with a half of recipe.

2 cups all purpose flour-spooned and leveled
1/2 cup yellow cornmeal
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temp
3/4 cup granulated sugar
1 large egg
1 1/4 tsp pure vanilla extract
1/2 cup confectioner’s sugar
1 to 2 drops red or pink food coloring

Preheat oven to 400′. In a medium bolw, whisk together flour, cornmeal and salt. In a large bowl, using an electrick mixer, beat butter and 1/2 cup of granulated sugar on medium-high until creamy, 3 mins. Add egg and 1 tsp vanilla and beat until combined. with mixer on low, gradually add flour mixture and beat to combine.

place 1/4 granulated sugar in a small bowl, roll dough into 1 inch balls and coat with sugar. transfer to parchment-lined  baking sheets. with the bottom of a glass, flatten balls to 1 1/2 inches in diamenter. Press a 1 inch heart shaped cookie cutter into each. Do not cut through. bake until cookies are golden at edges, 10 mins rotating cookies sheets halfway through. Let cookies cook on wire racks. (store plain cookes in airtight container for up to 4 days)

In a small bowl, whisk together confectioners sugar, 1/4 tsp vanilla, and 1 3/4 teaspons of cold water. Whisk in food coloring. With a small spoon spread glase inside heart. Let set 15 mins. 40 cookies.

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