Lemon-Cornmeal Cookies

  • Prep:
  • Total Time:
  • Yield: Makes 24
Lemon-Cornmeal Cookies

Source: Everyday Food, November 2005

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

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

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

  3. 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.

  4. 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.

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