- 3/4 cup butter, softened
- 3/4 cup white sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- In a large bowl, blend butter and sugar until creamy. Add egg and beat well.
- In another bowl, stir together flour, cornmeal, baking powder and salt; gradually add to butter mixture. Add vanilla and blend thoroughly. Stir in the optional raisins.
- Form dough into ball, wrap tightly in plastic wrap, and chill until firm, about 1 hour.
- Roll out dough on well-floured board to 1/4 inch thickness. Cut with cookie cutters (2 1/2 inches in diameter) and place 1 inch apart on lightly greased cookie sheet.
- Bake in 350 degree F (175 degrees C) oven for 10-12 minutes or until edges are golden. Store in airtight container.