1 1/3 cups butter
1/3 cup white sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups cornmeal
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup granulated sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x9 inch pan, and set aside.
2 1/3 cups ordinary cornmeal
1/3 cup brown sugar
1/3 cup margarine
1/4 cup brown sugar
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 cup hopped lemonade
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets.
Combine cornmeal and brown sugar. In a large glass or metal bowl, beat cornmeal and brown sugar until just blended. Stir in margarine, 1/4 cup brown sugar, lemon juice, lemon zest, and hopped lemonade. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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