Cornmeal Citrus Cookies Recipes

LIME AND CORNMEAL COOKIES WITH CITRUS GLAZE

Steps:

• For the cookies: Line a baking sheet with a silicone liner or parchment paper. Set aside.
• In a food processor, pulse together the butter, sugar, and lime zest until combined. Add the egg, lime juice, and vanilla. Process until smooth. Add the rice flour, cornmeal, baking powder, and salt. Process until the mixture forms a dough. Place the dough on a lightly floured surface and knead for 20 seconds. Form the dough into a ball, wrap in plastic, and refrigerate for 20 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Lightly flour a work surface. Cut the dough in half and roll out each piece into a 9-inch diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 10 circles and arrange on the prepared baking sheet. Gather any scraps of dough, knead together, and roll out to 1/4-inch thick. Cut out 2 additional rounds of dough and place on the baking sheet. Bake until light golden around the edges, 15 to 20 minutes. Cool for 10 minutes and transfer to a cooling rack to cool completely, about 15 minutes.
• For the glaze: In a medium bowl, whisk together the powdered sugar, lime zest, and lemon juice until smooth. Spread about 1 teaspoon of the glaze onto each cookie leaving, a 1/4-inch border around the edge. Allow the glaze to harden for about 45 minutes before serving.

CORNMEAL CITRUS COOKIES

Steps:

• In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
• Add egg yolk and mix until well blended.
• add egg and vanilla.
• Beat well.
• Reduce speed to low and beat in cornmeal and flour until just combined.
• Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
• To bake, position rack in upper third of oven and another rack in lower third.
• Preheat oven to 375 degrees.
• Remove one disk of dough from fridge and cut in half.
• Return unused portion to fridge.
• EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
• Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
• Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
• 8 inch thickness.
• OR-- Lightly flour work surface.
• Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
• sprinkle surface lightly with flour as needed.
• Cut dough into desired shapes.
• Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
• Get as many dough shapes out of each sheet because dough should*only be rolled twice.
• *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
• Bake 2 sheets at a time, until cookies are evenly golden brown.
• ,6 to 8 minutes.
• Rotate sheets halfway through baking for even browning.
• Using thin-bladed spatula, immediately transfer to cooling racks.
• Decorate if desired.

LEMON-CORNMEAL COOKIES

Steps:

• In an electric mixer, with the paddle attachment, cream together butter and sugar until light, Add egg whites, extract and zest and beat until blended well. Combine dry ingredients and add to the mixing bowl on low speed. Mix until almost blended. Remove bowl from mixer and stir gently to finish blending. With a 2 fluid ounce scoop (1/4 cup), scoop the dough onto a parchment-lined cookie sheet and flatten slightly with damp fingers. Sprinkle tops of cookies with a generous amount of granulated sugar. Bake 18 to19 minutes, until just beginning to brown around the edges. Let cool on cookie sheet 5 minutes, then remove cookies to a wire rack to cool completely.

LEMON CORNMEAL COOKIES (COOKING LIGHT)

Steps:

• Preheat oven to 350°F.
• 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.
• Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350°F 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.

LEMON CORNMEAL SHORTBREAD

Steps:

• In medium bowl, beat butter, sugar, lemon peel and vanilla with electric mixer on medium speed 2 minutes. Gradually add flour and cornmeal, beating just until blended. Divide dough in half. On waxed paper or plastic wrap, shape half of dough into 6-inch square. Repeat with remaining half of dough. Wrap dough in plastic wrap; refrigerate at least 1 hour or until firm.
• Heat oven to 325°F. On lightly floured surface, cut each square of dough into 6 rows by 3 rows. On ungreased cookie sheets, place rectangles about 1 inch apart. Prick with fork.
• Bake 17 to 19 minutes or until set and edges begin to brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

CITRUS CORNMEAL SHORTBREAD

Steps:

• In large bowl, beat butter, powdered sugar, grated orange peel and grated lemon peel with electric mixer on medium speed until light and fluffy. On medium-low speed, beat in flour, 1/4 cup cornmeal and the salt until blended. Stir in candied orange and lemon peel.
• Shape dough into 2 (8-inch) logs. Roll logs in 2 tablespoons cornmeal. Wrap tightly in plastic wrap; refrigerate about 2 hours or until firm.
• Heat oven to 350°F. Unwrap dough; cut each log into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 12 to 14 minutes or until edges are lightly browned. Remove from cookie sheets to cooling racks.

LEMON-CORNMEAL COOKIES

Steps:

• 1. Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
• 2. a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
• 3. Pinch off and roll dough between hands to form balls, each equal to 1 1/2 TBL (I used a small cookie scoop for uniform size). Place on 2 baking sheets, about 2 inches apart. With fingers or palm of hand, flatten balls to 3/4 inch thickness.
• 4. Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely. enjoy!