Lemon-Cornmeal Cookies

cassie thornburg

By
@agirlsinger

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


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Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 24 cookies
Prep:
30 Min
Cook:
55 Min

Ingredients

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 large
egg

Step-By-Step

1Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
2a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
3Pinch 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.
4Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely.

enjoy!

About this Recipe

Course/Dish: Cookies, Other Snacks
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #lemon, #cookie, #crunchy