Lemon-Cornmeal Cookies
Lemon-Cornmeal Cookies
Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a "refreshing surprise," says one reviewer.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 3/4 cup plus
- 2 tablespoons sugar
- 6 tablespoons butter softened
- 1 large egg
- 1 tablespoon grated lemon rind
Instructions
Preheat Oven
- Preheat oven to 350°.
Combine Dry Ingredients
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Combine flour and the next 4 ingredients (through ground ginger).
- Stir with a whisk.
Combine Wet Ingredients
- Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes).
- Scrape sides of the bowl occasionally.
- Add egg; beat well.
- Beat in grated lemon rind.
Combine Dry and Wet Ingredients
- Add flour mixture to butter mixture, and beat at medium-low speed just until blended.
Spoon Cookies and Bake
- Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets.
- Bake at 350° for 12 minutes or until lightly browned and almost firm.
Cool and Serve
- Remove from oven, and cool on pans for 2 minutes or until firm.
- Remove from pans, and cool completely on a wire rack.
Notes
Found online at: https://www.myrecipes.com/recipe/lemon-cornmeal-cookies