Lemon-Cornmeal Cookies

Lemon-Cornmeal Cookies Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.

Yield:

3 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 34 %
Fat 2.1 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 8.6 g
Fiber 0.2 g
Cholesterol 11 mg
Iron 0.2 mg
Sodium 49 mg
Calcium 2 mg

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Note:

Kathy Farrell-Kingsley,

May 2008
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