6 tbsp butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg or 1/4 cup egg substitute
1 tsp vanilla
2 tbsp canola oil
1 tbsp white corn syrup
1 1/2 cups all-purpose flour
1/4 cup cornmeal (not cornbread mix)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups colored sugar (use all one color or a variety; 1 1/4 cups total)
In a mixing bowl, beat butter, sugar, and the brown sugar together for two minutes. Add egg or egg substitute and vanilla, mix in well. Gradually beat in the canola oil then gradually the corn syrup.
In a seperate bowl, combine the flour, cornmeal, baking powder, and salt; add to the butter mixture just until blended. Divide the dough in half and wrap each half seperately in plastic wrap. Refrigerate for at least two hours.
Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray.
On a lightly floured surface, roll out the dough (working with only half of the dough at a time) to a 1/4" thickness. Using your favorite cookie cutters that are lightly floured, cut the dough into shapes. Place about 2-inches apart on the prepared cookie sheets. Sprinkle each cookie with approximately two teaspoons of the colored sugar. Bake at 350 degrees for 7 to 9 minutes or until the cookies are set and bottoms are lightly browned.
Yield: 2 1/2 dozen.