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.
1 1/2 call purpose flour
1 cyellow cornmeal
1 Tbspfinely grated lemon zest (i used 2 small lemons)
12 Tbspbutter, unsalted (1 1/2 sticks)
How to Make Lemon-Cornmeal Cookies
- Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
- a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.