Tuesday, December 8, 2009

Lemon Cornmeal Cookies

I was weary about making these cookies, unsure about cornmeal in a cookie. But I thought I'd give them a try. I found this recipe on MyRecipes.com and I've been pleased with all of the recipes I've tried from this site. Here's the recipe:
1 cup all-purpose flour (about 4 1/2 ounces)
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

1. Preheat oven to 350°.

2. 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 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. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

3. 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. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

I really like these cookies, and I will definately make them again. The lemon flavor is subtle, and the cookies are soft. Maybe next time I'll make some ice cream sandwiches with these and some french vanilla ice cream.

1 comment:

Camillia said...

are these what you made for the cookies swap?