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Betty’s Kitchen Colossal Corn Cookies

August 25, 2012

Betty’s Kitchen Colossal Corn Cookies

Betty demonstrates how to make Colossal Corn Cookies.
My inspiration behind these cookies was our recent trip to Wallace Station Restaurant in Versailles, Kentucky, where I purchased 3 giant cookies to take home. Rick and I loved the corn cookie, and I decided to put together a recipe for large-sized corn cookies for you.


1 stick (1/2 cup) butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1/2 tablespoon vanilla extract
1 egg
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt

In a large mixing bowl, beat 1 stick softened butter, 3/4 cup granulated sugar, 1/4 cup firmly packed light brown sugar, and 1/2 tablespoon vanilla extract on medium speed of an electric mixer, until fluffy. Add 1 egg, beating until blended. Set aside.

In a separate, medium-sized mixing bowl, stir together 1 cup all-purpose flour, 3/4 cup yellow cornmeal, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to butter mixture, beating well after each addition. Form into a ball. Cover with plastic wrap and refrigerate until dough is workable, about 4 hours. Form into desired size and shape. I divided the ball of chilled dough into 6 equal pieces and formed them into rounds for Colossal Corn Cookies.

You may make slightly smaller corn cookies by dividing the dough into 8 pieces. For normal-sized corn cookies, form the dough into 1-inch balls and flatten them slightly. You will get about 4 dozen cookies of that size. When cookies are formed, place them on parchment-lined baking pan(s). Bake at 350 degrees (F) for about 8 to 10 minutes, or until slightly browned.

Remove immediately from pans and place on wire rack to cool for about 20 minutes. Transfer to a nice serving plate. We really loved these cookies; I hope you will, too! –Betty ♥♥♥♥♥


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