Cooking Recipe Cormeal Snickerdoodles

Recipe Ingredients

1 c Unsalted butter at room

Temperature

1/3 c Honey

1/3 c Sugar

2 lg Eggs at room temperature

Finely grated zest of 1

Lemon

1/2 ts Vanilla

1 1/2 c Flour

1 c Yellow cornmeal

1 ts Baking powder

1/2 ts Salt

Sugar to roll cookies in

Directions

Cream butter, honey, and sugar together. Beat in the eggs and stir
in the lemon zest and vanilla. In separate bowl combine flour,
cornmeal, baking powder and salt. Stir the dry ingredients into the
creamed mixture in 2 stages until evenly blended. Cover and
refrigerate dough for 3 hours. 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 minutes until the tops are slightly
resistant to entle finger pressure. Cool on a rack. Makes 2 dozen
cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type
by Eleanor Creighton