Lemon-Cornmeal Cookies
- Comments()
Everyday Food, November 2005
- Prep Time 30 minutes
- Total Time 55 minutes
- Yield Makes 24
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Ingredients
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 cup yellow cornmeal
- 1 tablespoon finely grated lemon zest
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, very soft
- 3/4 cup sugar
- 1 large egg
Directions
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Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
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In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
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Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
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Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely.
Cook's Note
Cookies keep 3 to 5 days in an airtight container.
Barbi50 , I use a mixture of buckwheat flour and rice flour as a substitute for the usual all purpose flour and the results are great .. I used it for lemon squares and they came out tastier than the original recipe that calls for all purpose flour.
Would like to try it in this recipe as well
Could you use corn or rice flour to make these more gluten free?
I found these cookies too dense and dry. I won't make them again
These were so easy to make and so tasty! I did increase the amount of lemon zest to 2 lemons (mine weren't very big so it was prolly equal to 1.5 lemons). Great recipe!
Would it be possible to add nutrition info, e.g., calories per cookie, to these recipes??
what is vegan
yay! a vegan! i just want to say i love you for being vegan (or at least thinking vegan)
These are great! The cornmeal adds a crunchiness and goes great with the lemon flavoring. They are not too sweet, just the right amount. Everyone loves these when I take them to gatherings.
Can also be made Vegan and tastes great. Use margerine and egg replacer (powdered form). Simple and delicious.