Prep 15 mins
Cook 10 mins
An unusual but tasty cookie with a touch of the South. From an old newspaper clipping.
- 1 1⁄2 cups cornmeal
- 1 1⁄3 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 3⁄4 cup shortening (not spread or tub product) or 3⁄4 cup lard (not spread or tub product) or 3⁄4 cup butter (not spread or tub product)
- 1 egg
- 1 cup banana, mashed (about 3 medium)
- 1⁄2 cup chopped nuts (your choice)
- Preheat oven to 400F and lightly grease a baking sheet.
- Mix dry ingredients in a large bowl.
- Cut in shortening with a pastry blender.
- In a separate bowl, beat egg; stir in bananas.
- Blend into flour mixture; stir in nuts.
- Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
- Bake for 10 to 15 minutes or until golden brown.
These are FANTASTIC!! I love cookies made with cornmeal, just a totally different texture. DH and Kids loved them...eating them as fast as I could bake them! They are soft, moist and nutty. Mmmmm! I substituted Splenda Baking Blend for sugar, used pecans...everything else did the same. Thanks so much for this recipe!!
Interesting and addictive little cookies. Texture makes me think of sandy cookies. Soft and nutty like Heartspell said is right. Your will find these very different from any other cookie you have ever made. When I baked my 2nd batch, I placed a whole pecan on top of each. NICE.