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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.

Reviews (9)

  • cerine 4 Nov, 2010

    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

  • Barbi50 4 Nov, 2010

    Could you use corn or rice flour to make these more gluten free?

  • LucyJuliet123 26 Apr, 2009

    I found these cookies too dense and dry. I won't make them again

  • Puddles 12 Apr, 2009

    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!

  • bclaire 5 Apr, 2009

    Would it be possible to add nutrition info, e.g., calories per cookie, to these recipes??

  • Marsie 5 Apr, 2009

    what is vegan

  • LizzyHenry 3 Apr, 2009

    yay! a vegan! i just want to say i love you for being vegan (or at least thinking vegan)

  • michelle1009 28 Feb, 2009

    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.

  • curlyourlashes 9 Jan, 2008

    Can also be made Vegan and tastes great. Use margerine and egg replacer (powdered form). Simple and delicious.

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