LEMON-CORNMEAL COOKIES
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
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.
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 CAKE
A recipe I tweaked to make gluten free, so my mom can eat it. I serve it drizzled with a berry sauce made from berries boiled down in a simple syrup.
Provided by Ariella
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
- In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
- In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
- Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
- (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
- Cut the cake into wedges and serve, topped with the berries.
Nutrition Facts : Calories 270.9, Fat 11.5, SaturatedFat 3.2, Cholesterol 60.8, Sodium 209.6, Carbohydrate 38.6, Fiber 1.2, Sugar 26.5, Protein 4.6
LEMON CORNMEAL COOKIES (CRUMIRI)
Make and share this Lemon Cornmeal Cookies (Crumiri) recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Position oven rack in the center of oven; preheat oven to 350°; grease two baking sheets.
- In a bowl, whisk the flour, cornmeal, and salt together; set aside.
- In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.
- Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.
- On low speed, add flour and mix just until blended.
- Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Moisten the palm to prevent sticking, and flatten each ball into a 1 ½ inch disk.
- Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.
- Transfer to wire rack and cool completely.
Nutrition Facts : Calories 69.3, Fat 3.8, SaturatedFat 2.3, Cholesterol 19.7, Sodium 17.8, Carbohydrate 8.1, Fiber 0.3, Sugar 3.4, Protein 0.8
LEMON CORNMEAL COOKIES (COOKING LIGHT)
Make and share this Lemon Cornmeal Cookies (Cooking Light) recipe from Food.com.
Provided by seesko
Categories Drop Cookies
Time 22m
Yield 36 serving(s)
Number Of Ingredients 10
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 COOKIES
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
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.
"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
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 (OR LIME) CORNMEAL CAKE
The best lemon cake I've ever had! From Woman's Day. You can use lime zest and juice in place of lemon for a nice change of pace. Everyone will want this recipe!
Provided by pamela t.
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F
- Spray cooking spray into a 12 cup Bundt pan.
- Mix together flour, cornmeal, salt, baking powder, and baking soda, set aside.
- In medium bowl, beat butter, sugar, lemon zest and juice with mixer on medium speed until light and fluffy.
- Beat in the eggs one at a time, until well-blended.
- With mixer on low, alternate adding flour mixture and buttermilk until the batter is smooth.
- Scrape into the prepared Bundt pan; level the top with a spatula.
- Bake 55-65 minutes until a wooden pick inserted in the cake comes out clean.
- Cool cake in pan on wire rack for 5 minutes.
- Meanwhile, whisk glaze ingredients in a small bowl (sugar may not be dissolved all the way).
- Invert cake from pan to plate.
- Brush glaze all over hot cake (sugar crystals will be evident).
- Let cake rest several hours before serving.
- Store cake at room temperature up to 4 days.
- Sprinkle with powdered sugar or serve with blueberry or strawberry preserves.
- Enjoy!
Nutrition Facts : Calories 555, Fat 21.1, SaturatedFat 12.5, Cholesterol 134.4, Sodium 311, Carbohydrate 86.4, Fiber 1.4, Sugar 56.8, Protein 7.3
LEMON-CORNMEAL SHEET COOKIE
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
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.
LEMON-BLACK PEPPER CORNMEAL COOKIES
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
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.
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THE BEST HOMEMADE LEMON CORNMEAL COOKIE RECIPE | …
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- In the bowl of a stand mixer, combine the butter, sugar, and egg. Stir with the paddle attachment on medium speed until fully mixed. Stir in the lemon juice.
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- 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° 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.
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