Cormeal Snickerdoodles Recipe
Servings: 4
Ingredients
- 1 c. Unsalted butter at room Temperature
- 1/3 c. Honey
- 1/3 c. Sugar
- 2 lrg Large eggs at room temperature Finely grated zest of 1 Lemon
- 1/2 tsp Vanilla
- 1 1/2 c. Flour
- 1 c. Yellow cornmeal
- 1 tsp Baking pwdr
- 1/2 tsp Salt Sugar to roll cookies in
Directions
- Cream butter, honey, and sugar together. Beat in the Large eggs and stir in the lemon zest and vanilla. In separate bowl combine flour, cornmeal, baking pwdr and salt. Stir the dry ingredients into the creamed mix in 2 stages till proportionately blended. Cover and chill dough for 3 hrs. May be refrigerated overnight. Preheat oven to 375 and grease cookie sheets.
- Shape dough into 1 1/4 inch balls . Roll the balls in sugar and place them on sheets about 2 inches apart. Bake for 15 min till the tops are slightly resistant to entle finger pressure. Cold on a rack.
- Makes 2 dozen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 913 | |
| Calories from Fat 437 | 48% |
| Total Fat 49.66g | 62% |
| Saturated Fat 30.07g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 360mg | 15% |
| Potassium 175mg | 5% |
| Total Carbs 107.95g | 29% |
| Dietary Fiber 3.0g | 10% |
| Sugars 40.93g | 27% |
| Protein 11.46g | 18% |
