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Photo: Becky Luigart-Stayner; Styling: Cathy Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Cathy Muir

Lemon-Cornmeal Icebox Cookies

Cooking Light NOVEMBER 1997

  • 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

Preparation

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.

Preheat oven to 350°.

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.

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 29%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.7g
  • Carbohydrate: 10.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 50mg
  • Calcium: 2mg
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Lemon-Cornmeal Icebox Cookies recipe

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