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 LIME COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, lime juice and zest. Combine flour and cornmeal; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Refrigerate 30 minutes. Shape each roll into a square-shaped log. Freeze 1 hour or until firm., Preheat oven to 350°. Unwrap logs and cut into 3/8-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 11-14 minutes or until set. Remove to wire racks to cool completely. , Combine confectioners' sugar and lime juice; spread over cookies. Decorate with sprinkles. Let stand until set.

CORNMEAL COOKIES

Steps:

• Mix softened BUTTER and sugar until creamy.
• Add the egg and vanilla and beat well.
• In a separate mixing bowl, mix together the cornmeal, Baking Powder, salt and flour.
• Add to the creamed mixture.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake in a preheated 350 degree oven about 15 minutes or until lightly brown.

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:

• Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
• In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
• Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
• Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely.

CORNMEAL-CHERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and orange zest. With mixer on low, gradually add flour mixture; beat until just combined. Stir in cherries.
• Transfer dough to a lightly floured surface; pat into a log, 8 inches long and 2 inches wide. Wrap dough in parchment; form it into a rectangle by flattening the top and sides with your hands. Twist ends of parchment to seal. Refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Slice dough 1/4 inch thick, rotating log 1/4 turn after each slice. Place 1/2 inch apart on baking sheets. Bake, rotating sheets halfway through, until cookies are firm to the touch, 10 to 12 minutes. Cool cookies on a wire rack.

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

Steps:

• In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips., Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

CORNMEAL COOKIES IV

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
• Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CORNMEAL COOKIES III

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
• Beat the butter and 2/3 cup sugar together until creamy. Mix in the egg and lime extract. Blend well.
• In a separate bowl, combine the cornmeal, baking powder, salt and flour. Add the flour mixture to the butter mixture and mix well.
• Drop teaspoonfuls of the dough onto the prepared baking sheets. Dip the bottom of a glass, or similar round, flat object in the 1/4 cup sugar, and slightly flatten the balls of dough. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes or until cookie bottoms are lightly browned.
• To Make Icing: Combine the lime zest, confectioners' sugar, and enough lime juice to make a spreadable glaze. Spread over the tops of cooled cookies.

LEMON-BLACK PEPPER CORNMEAL COOKIES

Steps:

• 1. Whisk the flour, cornmeal, black pepper, if using, and salt together in a medium bowl.
• 2. Beat the butter, sugar, and zest in a medium bowl with an electric mixer, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat to combine well. Reduce the speed to low, add the flour mixture, and beat on low speed just until blended; the dough will be crumbly.
• 3. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form each piece into a 10-by-1 1/4-inch log. Smooth each log with dampened fingers. Chill the logs, wrapped in wax paper, for at least 3 hours, or until firm.
• 4. At least 25 minutes before baking, position a rack in the middle of the oven and preheat the oven to 400°F. Butter 2 large nonstick baking sheets.
• 5. Cut each log into 1/4-inch-thick rounds and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a time, for 10 minutes, or until the edges of the cookies are golden brown. Transfer the cookies to a wire rack and let cool.

CITRUS CORNMEAL SHORTBREAD

Steps:

• Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed.
• Reduce speed to low. Add flour, 2 tablespoons cornmeal, and the salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
• Preheat oven to 300°F. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 30 to 35 minutes. Cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.