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Lemon-Cornmeal Icebox Cookies

Photo: Becky Luigart-Stayner; Styling: Cathy Muir
Yield 2 dozen (serving size: 1 cookie)

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons stick margarine, softened
  • 3/4 cup sugar
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 large egg white
  • Cooking spray

Nutrition Information

  • calories 62
  • caloriesfromfat 29 %
  • fat 2 g
  • satfat 0.4 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 0.7 g
  • carbohydrate 10.4 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 50 mg
  • calcium 2 mg

How to Make It

  1. Combine the first 4 ingredients in a bowl, and set aside. Beat the margarine at medium speed of a mixer until light and fluffy. Gradually add the sugar, beating at medium speed of a mixer until well-blended. Add the lemon rind, vanilla extract, and egg white, and beat well. Add the flour mixture, and stir until well-blended. Turn the dough out onto wax paper, and shape into a 6-inch log. Wrap the log in wax paper, and freeze for 3 hours or until very firm.

  2. Preheat oven to 350°.

  3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.