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Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro Photo by: Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Lemon Cornmeal Cookies

Cornmeal lends chewiness and an appealing texture. For variety, substitute orange or lime rind.

Cooking Light DECEMBER 2008

  • Yield: 2 dozen (serving size: 1 cookie)

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.

Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 40%
  • Fat: 4.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.2g
  • Carbohydrate: 13.6g
  • Fiber: 0.4g
  • Cholesterol: 5mg
  • Iron: 0.5mg
  • Sodium: 85mg
  • Calcium: 24mg
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Lemon Cornmeal Cookies Recipe

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