How To make Spiced Cornmeal Biscotti

3-Ingredient Butter Cookies Recipe

Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.

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Full written and printable recipe:

More cookie recipes you may like:
Classic Butter Cookies:
Fudgy Brownie Cookies:
Chocolate Crinkle Cookies:
3-Ingredient Peanut Butter Cookies:
Thumbprint Cookies:
Almond Cookies:


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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating

Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.

Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking

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Spicy Chocolate Cornmeal Cookies

Recipe:

-1/2 cup of butter
-1/2 cup of sugar
-1/4 cup of brown sugar
-1 tsp of chocolate extract
-1 egg
-1/4 tsp of hot sauce
-1/2 tsp of baking soda
-1/4 tsp of salt
-1/2 cup of masa harina
-1/2 cup of all purpose flour
-1/4 cup of fine yellow cornmeal
-3/4 cup of chopped spicy habanero chocolate

1) Preheat the oven to 325 degrees. Cream together the butter and sugars. Add the extract.

2) In a small bowl, beat together the hot sauce and egg. Add this to the butter/sugar mixture.

3) Sift together the flour, masa harina, cornmeal, baking soda and salt. Gradually add this to the wet ingredients and stir to combine.

4) Finally, mix in the chopped chocolate.

5) Drop rounded teaspoonfuls of dough onto an ungreased baking sheet. Bake for 9-12 minutes.

I used Theo and Philo Dark Chocolate w/ Siling Labuyo Chili (45g) and Belvie Chili Pepper Dark Chocolate 70%. Green and Black, Lindt and a few other brands sell spicy pepper chocolate.










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Cornbread Biscuits-SHORT VERSION

Sour Cream and Onion Cornbread Biscuits
1-1/4 cup YELLOW CORNMEAL
1-1/4 cup ALL PURPOSE FLOUR
1 teaspoon SALT
1/2 teaspoon BLACK PEPPER
1/2 teaspoon BAKING SODA
10 tablespoons COLD BUTTER, diced
1 cup SOUR CREAM
4 GREEN ONIONS, sliced thinly
2 teaspoons HONEY or sugar
1/4 cup BUTTER, melted
FLAKY SEA SALT
Preheat oven to 425 degrees F. In a large bowl combine cornmeal, flour, salt, pepper and baking soda. Whisk together. Add cold butter and cut in with a pastry cutter or use your hands to work into the dry ingredients until the butter is in pea sized pieces. Make a well in the middle of the mixture and add sour cream, green onions and honey in the well. Fold until the batter comes together. Turn onto a lightly floured surface and knead a couple of times to bring it together into a tidy ball. Pat into a circle and cut 12 to 13 rounds using a 2 inch biscuit cutter. Place on a well buttered cast iron skillet. Brush the tops with melted butter and sprinkle with sea salt. Bake 15 to 20 minutes until golden.

Cornmeal Biscuits

Delicious Cornmeal Biscuits
1 1/2 cups flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons sugar
6 Tablepoons very cold butter
1 cup buttermilk
Melted butter for tops.
makes 12 biscuits...bake 12 minutes in 425 degree oven.

Cornmeal & Honey Cookies | February Cookie of the Month

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FOR THE COOKIES

- 3/4 cup butter
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt

FOR THE BUTTERCREAM

- 3/4 cup (1 1/2 sticks) butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup honey

FOR THE COOKIES

Preheat oven to 350 degrees.

Cream the butter and sugar until light and fluffy, 3-5 minutes.

Mix in vanilla and yolk.

Add flour, cornmeal and salt and mix until no dry streaks remain.

Use a cookie to portion 2 tablespoon-size cookie balls onto parchment-lined baking sheets. Spray the bottom of a glass with nonstick baking spray and flatten each cookie to about 1/4 inch.

Bake 8-12 minutes. The cookies will color just slightly and be firm to touch.

Remove from oven and cool on baking pan for 5 minutes. Finish cooling on cooling rack.

FOR THE BUTTERCREAM

Cream the butter with a hand mixer or stand mixer.

Mix in the sugar and honey, adding more honey if the the mixture needs to be thinned.

TO ASSEMBLE

Spread approximately 2 teaspoons of filling on the bottom of one cookie and sandwich with another cookie placed on top. Do not assemble the sandwiches until the cookies are completely cool.

Sweet orange and chocolate biscotti

Taste the perfect balance of rich chocolate and sweet orange in these sweet orange and chocolate biscotti!

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