Cornmeal lends chewiness and an appealing texture. For variety, substitute orange or lime rind.
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
How to Make It
Preheat oven to 350°.
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.
These were tasty and easy. I made a small mistake and used Corn Grits instead of Corn Meal. I hope others don't make the mistake that I did. The cookies are fine, but the "grits" are a little too firm. I look forward to making the recipe again, with Corn Meal this time!
It's not hard to get the right amount of cookies if you use a teaspoon. My batch made 25 cookies.
I wasn't sure what to expect with respect to consistency but they were more like cookies to eat with coffee or tea. The flavor was nice and the added crunch of the cornmeal was interesting. I was hoping to taste more lemon than I did. Next time, I think I'll increase the zest to increase the lemony taste of the cookie.
I had some leftover cornmeal to use up and decided to try this recipe and followed the instructions completely. While it's refreshing to not have a real sweet sugary and rich cookie, I felt that they needed some pancake syrup and butter drizzled over them, because they seemed very bland and needed some POW. I almost added some mini chocolate chips before baking but wasn't sure how that would fare with the lemon. I am not sure if I will make them again.
I liked the crunchy texture of these. My husband liked them as well. My recipe made a few more than 2 dozen. Good, but they do get firmer and chewier after a few days. Next time I'll try them with orange rind.
I really enjoyed these cookies for Christmas. I made three of the holiday recipes and this was by far my favorite. The lemony taste doesn't come forth immediately, but surprises you at the end. I appreciate the texture provided by the cornmeal and found it a nice change from the sugar laden varieties commonly made at this time of year. A definite winner!
Followed the recipe exactly and I weighed the flour and while the flavor was out standing I did have a problem with them totally flattening out and spreading...I am going to try measuring the flour in a cup and see if that makes a difference vs the weighing of the flour...I also chilled them before baking so not an issue with the dough being too warm
I followed the recipe exactly and loved the results! The cookies are not too sweet, they're chewy and have a delicious lemon flavor. The cornmeal gives the cookie a crunchy texture - and my picky kids who don't like cookies, loved this cookie. This is definately one of my favorites and I will make it every Christmas!
I was eager to try these cookies to use up some leftover cornmeal and hopefully find a great lemon cookie to add to my holiday baking spread. I was a little disappointed in the texture of the finished product - it was a bit gritty and almost crunchy from the cornmeal. The flavor, however, was still very good. We're going to top the remaining cookies with some lemon glaze before we serve them to our holiday guests.
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