Corn Pone Cookies

Molly53's Note:

An unusual but tasty cookie with a touch of the South. From an old newspaper clipping.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 40

• 1 ½ cups cornmeal
• 1 1⁄3; cups flour
• 1 cup sugar
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup shortening (not spread or tub product) or ¾ cup lard (not spread or tub product) or ¾ cup butter (not spread or tub product)
• 1 egg
• 1 cup banana , mashed (about 3 medium)
• ½ cup chopped nuts (your choice)

Directions:

1. Preheat oven to 400F and lightly grease a baking sheet.
2. Mix dry ingredients in a large bowl.
3. Cut in shortening with a pastry blender.
4. In a separate bowl, beat egg; stir in bananas.
5. Blend into flour mixture; stir in nuts.
6. Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
7. Bake for 10 to 15 minutes or until golden brown.

Reviews

[Heartspell]

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!!