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Cornmeal Wafers





Yields
Makes about 40 cookies

Prep and Cook Time: 1 hour, plus at least 2 hours to freeze. Notes: Store these buttery cornmeal rounds airtight for up to 3 days.

 1/2 cup (1/4 lb.) butter, at room temperature
 2/3 cup sugar
 1 large egg
 1 teaspoon vanilla
 1 cup all-purpose flour
 1 cup cornmeal
 1 teaspoon baking powder
Step 1
1

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended.

Step 2
2

In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended.

Step 3
3

Divide dough in half and form each portion into a 2-inch-thick log. Roll waxed paper tightly around each log to wrap airtight. Freeze until dough is firm enough to slice neatly, at least 2 hours, or up to 3 weeks.

Step 4
4

Unwrap dough. Using a thin, sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.

Step 5
5

Bake cookies in a 350° oven until edges are slightly browned, 15 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

Step 6
6

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings Makes about 40 cookies


Amount Per Serving
Calories 60Calories from Fat 38
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 1.5g8%
Cholesterol 12mg4%
Sodium 37mg2%
Total Carbohydrate 8.4g3%

Dietary Fiber 0.3g2%
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.