- 6 tablespoons butter (no substitutes), softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 1 tablespoon light corn syrup
- 1 1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups colored sugar of your choice
- In a mixing bowl, eat butter, sugar and brown sugar for 2 minutes. Add egg and vanilla; mix well. Gradually beat in oil. Gradually beat in corn syrup. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture just until blended. Divide in half; wrap each portion in plastic wrap. Refrigerate for at least 2 hours.
- On a lightly floured surface, roll dough out to 1/4-in. thickness. Cut out dough with lightly floured 2-1/2-in. cookie cutter, Place 2 in. apart on baking sheets coated with nonstick cooking spray. Sprinkle each cutout with 2 teaspoons colored sugar. Bake at 350 degrees F for 7-9 minutes or until set and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.