Lemon Black Pepper Cornmeal Cookies Recipes

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LEMON-CORNMEAL COOKIES



Lemon-Cornmeal Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 10

5 ounces butter (1 1/4 sticks)
3 cups sugar
1 cup egg whites (approimately 6 to 7 large eggs)
1 tablespoon vanilla extract
2 large lemons, zested
4 cups all-purpose flour
8 ounces yellow cornmeal (1/2 pound)
1 teaspoon baking powder
1/2 teaspoon salt
Sugar, for sprinkling

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-BLACK PEPPER CORNMEAL COOKIES



Lemon-Black Pepper Cornmeal Cookies image

Provided by Lori Longbotham

Categories     Cookies     Mixer     Citrus     Dessert     Bake     Lemon     Cornmeal     Spice     Spring     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 dozen cookies

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1 cup yellow cornmeal
3/4 teaspoon fresh, coarsely ground black pepper (optional)
Pinch of salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1/4 cup finely grated lemon zest
2 large egg yolks

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.

LEMON CORNMEAL COOKIES



Lemon Cornmeal Cookies image

Anything lemon makes my day brighter and these soft cookies have a fabulous lemon aroma and a subtle lemon flavor. -Theresa Miller, Sault S Marie, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 14

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 cup packed brown sugar
1 large egg
3 tablespoons lemon juice
4 teaspoons grated lemon zest
1 tablespoon poppy seeds
3-1/3 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon salt
1 package (10 to 12 ounces) white baking chips

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.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON-CORNMEAL COOKIES



Lemon-Cornmeal Cookies image

Fill your cookie jar with these perfect holiday treats.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 24

Number Of Ingredients 7

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
1 tablespoon finely grated lemon zest
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, very soft
3/4 cup sugar
1 large egg

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.

"ACCIDENTAL" LEMON CORNMEAL COOKIES



These cookies were created by accident,while trying to come up with a granola bar recipe using yellow cornmeal. Oh well,the granola bars never made it,but this is what came out of it.There is nothing extravagent about these simple and humble cookies,but they are sure to satisfy a sweet tooth craving.They are soft,slightly sweet, and delicious.When I first made them,I did not expect anything special,but we liked them so much ,that we couldn't stop eating them.Oh, and one more thing,they do not have any sugar in them other than honey,so you will not feel as guilty eating them :)

Provided by Baker30

Categories     Dessert

Time 10m

Yield 72 cookies bars

Number Of Ingredients 10

2 cups yellow cornmeal
4 cups unsweetened puffed wheat cereal
1 cup liquid honey
zest of one lemon
3 tablespoons fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs

Steps:

  • In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
  • Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
  • In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
  • In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
  • Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
  • The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
  • Bake these cookies at 350 degrees F for about 10-13 minutes.
  • After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
  • Let the cookies cool completely and store in a sealed container.

Nutrition Facts : Calories 61.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.3, Sodium 46.2, Carbohydrate 11.1, Fiber 0.4, Sugar 3.9, Protein 1.1

LEMON-BLACK PEPPER CORNMEAL COOKIES



Lemon-Black Pepper Cornmeal Cookies image

These are an unusal cookie with a bite of black pepper. They go well with coffee or tea, and great with cheese and red wine. You decide. :) Prep time includes refrigerator time. Recipe from an unknown clipping.

Provided by skat5762

Categories     Dessert

Time 3h30m

Yield 72 cookies

Number Of Ingredients 8

1 1/4 cups flour
1 cup cornmeal
3/4 teaspoon fresh ground black pepper
1 pinch salt
1 cup unsalted butter, room temp
1 cup sugar
1/4 cup finely grated lemon, zest of
2 large egg yolks

Steps:

  • Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
  • Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
  • Add the egg yolks, and beat to combine well.
  • Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
  • Press the dough together with your hands and divide in half.
  • Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.
  • Smooth each log with dampened fingers.
  • Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
  • At least 25 minutes before baking, preheat oven to 400-degrees.
  • Butter 2 large nonstick baking sheets.
  • 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 (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
  • Transfer to rack and let cool.

Nutrition Facts : Calories 49.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.6, Sodium 3.4, Carbohydrate 5.8, Fiber 0.2, Sugar 2.8, Protein 0.5

LEMON-CORNMEAL SHEET COOKIE



Lemon-Cornmeal Sheet Cookie image

Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Number Of Ingredients 10

3/4 cup all-purpose flour
3/4 cup fine ground yellow cornmeal
1 teaspoon anise seeds
1/4 teaspoon baking powder
Coarse salt
3 tablespoons unsalted butter, room temperature
1/2 cup plus 1 tablespoon sugar
1 large egg, plus 1 large egg white, lightly beaten for egg wash
2 teaspoons finely grated lemon zest
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.
  • Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.
  • Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.

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