Maizena-Thyme Cookies – a delicious recipe with Whole Wheat Flour, Baking Soda, Stone-ground, Salt, Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350 degrees F. While the oven is pre-heating mix the flour, baking soda, cornmeal and salt in a bowl. Set aside.
2
2. In the bowl of an electric mixer (using the paddle attachment) cream the butter and sugar for 3 minutes. Once it looks all fluffy, add the eggs, followed by the dry ingredients mixture. Mix to combine and then add the cranberries and the thyme.
3
3. Make 1 1/2 inch dough balls and place onto parchment paper lined baking sheets. Be sure to space them apart. This is a melt cookie so it will spread and the cookies will stick together if you place them too close together.
4
4. Bake, until pale golden, 10 to 12 minutes.
5
5. Let the cookies cool completely on a wire rack.
735
kcal
Calories
52
g
Fat
61
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-3/4 cup Whole Wheat Flour, 1 teaspoon Baking Soda, 1 cup Stone-ground Self-rising Cornmeal, 1/2 teaspoons Salt, and more.
Yes, Maizena-Thyme Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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