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lemon-cornmeal cookies

(1 rating)
agirlsinger avatar
Recipe by
cassie thornburg
@agirlsinger
Brea, CA

Sometimes, you just gotta have a cookie. That's how I felt the other night, but I didn't want to go into a long and laborious, time consuming cookie making session. Those times are left to Christmas when I want to make special recipes that are a bit more involved and require a bit of attention to detail. No, I wanted something very quick, easy, healthy and tasty. So I headed to my Everyday Food Magazine collection and found this recipe which filled the bill. I'm not sure, but I think these cookies have their origin in Italy. (don't quote me on that!). They are more of a "crunchy" cookie, rather than a soft and chewy cookie. They are great with a cup of tea and have a wonderful, fresh lemon taste. www.trebleclefchef.blogspot.com

(1 rating)
yield serving(s)
prep time 30 Min
cook time 55 Min

Ingredients For lemon-cornmeal cookies

  • 1 1/2 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 1 Tbsp
    finely grated lemon zest (i used 2 small lemons)
  • 1/2 tsp
    salt
  • 12 Tbsp
    butter, unsalted (1 1/2 sticks)
  • 3/4 c
    sugar
  • 1 lg
    egg

How To Make lemon-cornmeal cookies

  • 1
    Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
  • 2
    a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
  • 3
    Pinch off and roll dough between hands to form balls, each equal to 1 1/2 TBL (I used a small cookie scoop for uniform size). Place on 2 baking sheets, about 2 inches apart. With fingers or palm of hand, flatten balls to 3/4 inch thickness.
  • Crunchy and Lemony goodness.
    4
    Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely. enjoy!
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