tovie
12-10-2005, 10:23 AM
I was wandering through all the cookie recipe links in another thread and found these on the Pillsbury site. I really like them (and so did the people at work) although I didn't make the recipe as given. I don't use store-bought cookie dough so I made the recipe using a Sugar Cornmeal Cookie recipe posted by Mamasue here in the past. And I know the cayenne pepper sounds kind of weird but don't let that stop you :D
Mexican Chocolate-Filled Cornmeal Cookies
1 (18-oz) roll Pillsbury Refrigerated Sugar Cookies
1/4 cup yellow cornmeal
20 dark chocolate candy miniatures, unwrapped (I used Dove Dark Chocolate, little individually wrapped pieces)
1/3 cup cinnamon chips
1 tsp shortening
dash ground red pepper (cayenne)
Heat oven to 375 degrees. Spray cookie sheets with nonstick cooking spray. Break up cookie dough into a large bowl. Add cornmeal and mix well. Shape rounded tablespoon of dough around each candy, covering completely. Place 2 inches apart on sprayed cookie sheets. Bake for 9-12 minutes, or until edges are light golden brown. Cool 1 minute on cookie sheets. Remove from sheets and place on wire rack. Cool completely.
In a small microwave-safe bowl, combine chips and shortening. Microwave on HIGH for 30-45 seconds, stirring every 15 seconds until smooth. Stir in ground red pepper. Drizzle glaze over cookies.
Replace boughten roll of cookie dough and cornmeal above with following recipe. Leave out lime oil and zest and bake at the lower temp, 375 degrees. Also, this makes about double the amount of dough needed, so halve recipe or I just added the lime oil and zest to remainder and baked them.
Sugar Cornmeal Cookies by Mamasue
(I tried to find this on the boards so it would include all Mamasue's notes but search hates me :rolleyes: so this is just my rather abbreviated scribbles from my cookie notebook)
1 cup butter flavored shortening
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp lime oil
1 Tbs lime zest
1 egg
2 cups flour
3/4 cup cornmeal
2 tsp cream of tartar
1 tsp baking soda
extra sugar for rolling
Cream shortening & sugar. Add egg, vanilla, lime oil and zest. Combine dry ingredients. Add to shortening mixture and mix until blended. Shape into balls size of golfball. Roll in granulated sugar. Bake on ungreased cookie sheets for 8-10 minutes at 400 degrees F., until edges are set but not browned. Tops should be crackled.
Tovie
Mexican Chocolate-Filled Cornmeal Cookies
1 (18-oz) roll Pillsbury Refrigerated Sugar Cookies
1/4 cup yellow cornmeal
20 dark chocolate candy miniatures, unwrapped (I used Dove Dark Chocolate, little individually wrapped pieces)
1/3 cup cinnamon chips
1 tsp shortening
dash ground red pepper (cayenne)
Heat oven to 375 degrees. Spray cookie sheets with nonstick cooking spray. Break up cookie dough into a large bowl. Add cornmeal and mix well. Shape rounded tablespoon of dough around each candy, covering completely. Place 2 inches apart on sprayed cookie sheets. Bake for 9-12 minutes, or until edges are light golden brown. Cool 1 minute on cookie sheets. Remove from sheets and place on wire rack. Cool completely.
In a small microwave-safe bowl, combine chips and shortening. Microwave on HIGH for 30-45 seconds, stirring every 15 seconds until smooth. Stir in ground red pepper. Drizzle glaze over cookies.
Replace boughten roll of cookie dough and cornmeal above with following recipe. Leave out lime oil and zest and bake at the lower temp, 375 degrees. Also, this makes about double the amount of dough needed, so halve recipe or I just added the lime oil and zest to remainder and baked them.
Sugar Cornmeal Cookies by Mamasue
(I tried to find this on the boards so it would include all Mamasue's notes but search hates me :rolleyes: so this is just my rather abbreviated scribbles from my cookie notebook)
1 cup butter flavored shortening
1 1/2 cups sugar
1 tsp vanilla
1/2 tsp lime oil
1 Tbs lime zest
1 egg
2 cups flour
3/4 cup cornmeal
2 tsp cream of tartar
1 tsp baking soda
extra sugar for rolling
Cream shortening & sugar. Add egg, vanilla, lime oil and zest. Combine dry ingredients. Add to shortening mixture and mix until blended. Shape into balls size of golfball. Roll in granulated sugar. Bake on ungreased cookie sheets for 8-10 minutes at 400 degrees F., until edges are set but not browned. Tops should be crackled.
Tovie