Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
African Corn Meal Cookies
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- #5459
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
1 cup white corn meal
3/4 cup granulated sugar
1/2 cup margarine
1 cup milk
1/2 teaspoon nutmeg
1 1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs (reserve 1 white for brushing cookie tops)
directions
Dampen corn meal with 2 tablespoons water.
Sift flour, sugar and salt together and add to corn meal. Cut margarine into dry mixture.
Beat eggs lightly and add along with milk to mix. Add nutmeg. Roll dough out to 1/4-inch thickness and cut into 3-inch rounds. Brush with egg white and bake on greased cookie sheet at 350 degrees F until golden brown.
added by
garley
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
When I went to go make these cookies, I read the reviews and decided to only use half of the eggs and milk so that the batter would be acceptable. It did not work. I kept adding cornmeal and flour until I was satisfied. These cookies are good, once the ratios are right. 1-1 1/2 cups of corn meal 1 1/2-1 3/4 cups of flour 1 cup of sugar 1 egg Just over 1/2 cup of milk 2 tbsp of butter 1/2-1 tsp of nutmeg or ground sugar a splash of salt a splash of baking soda and/or powder and bake for the same as a regular batch of cookies (with stoneware for example it is roughly 12 min) No the cookies will not brown, and no the consistency is not like chocolate chip cookie dough, but they are really good. When made like this they have just enough sweetness and moisture to satisfy even those who don't like cornbread.
November 26, 2008
the first reviewer was the right, it turns out like pancake batter and the cookies never turned "golden brown" we made this for a class project and a lot of the reviews came out as "tasted like bread?!" although, the nutmeg was goood.
November 28, 2006
Something is definitely wrong with this recipe. Make it at your own risk. I prepared it for an international "potluck" --- thankfully I made it ahead of time because I need to come up with a "plan b". The addition of a cup of milk makes this about the consistency of pancake batter. The ingredient proportions are just all wrong.