Lemon Cornmeal Cookies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Cornmeal lends chewiness and an appealing texture. For variety, substitute orange or lime rind.

Yield:

2 dozen (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 96
Caloriesfromfat 40 %
Fat 4.3 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 0.8 g
Protein 1.2 g
Carbohydrate 13.6 g
Fiber 0.4 g
Cholesterol 5 mg
Iron 0.5 mg
Sodium 85 mg
Calcium 24 mg

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup butter, softened
1/4 cup canola oil
1/4 cup light-colored corn syrup
2 teaspoons grated lemon rind
2 large egg whites
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.

3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add oil, syrup, rind, and egg whites, beating until blended. Gradually add flour mixture to sugar mixture; beat well. Drop dough by level tablespoonfuls 1 inch apart on 2 baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are golden. Place baking sheet on a wire rack; cool completely.

Note:

Kathy Farrell-Kingsley,

December 2008