Rating: 3 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 1

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

Kathy Farrell-Kingsley
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

96 calories; calories from fat 40%; fat 4.3g; saturated fat 1.4g; mono fat 1.9g; poly fat 0.8g; protein 1.2g; carbohydrates 13.6g; fiber 0.4g; cholesterol 5mg; iron 0.5mg; sodium 85mg; calcium 24mg.
Advertisement
Advertisement