lemon-cornmeal cookies

Name: Lemon-Cornmeal Cookies
Prep time: 30 min
Cook time: 55 min
Ingredients: 1 1/2 cup(s) all purpose flour; 1 cup(s) yellow cornmeal; 1 tablespoon(s) finely grated lemon zest (i used 2 small lemons); 1/2 teaspoon(s) salt; 12 tablespoon(s) butter, unsalted (1 1/2 sticks); 3/4 cup(s) sugar; 1 large egg

(1 RATING)

84 Pinches 2 Photos

cassie thornburg

Brea, CA

Updated on Sep 15, 2011

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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prep time 30 Min

cook time 55 Min

method ---

yield makes 24 cookies

Ingredients

1 1/2 cups all purpose flour
1 cup yellow cornmeal
1 tablespoon finely grated lemon zest (i used 2 small lemons)
1/2 teaspoon salt
12 tablespoons butter, unsalted (1 1/2 sticks)
3/4 cup sugar
1 large egg

How To Make lemon-cornmeal cookies

Step 1

Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.

Step 2

a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
Step 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.
Step 4

Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely. enjoy!
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