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.
LEMON CORNMEAL SHORTBREAD
Enjoy these cornmeal shortbread cookies with citrus flavor - a wonderful homemade dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
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.
CORNMEAL COOKIES
These simple shortbread-like treats use plenty of butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
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-ZUCCHINI CORNMEAL COOKIES
These lemony cookies are an easy treat to make up for fall celebrations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 25 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
- Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Nutrition Facts : Calories 80 g, Fat 4 g, Protein 1 g
LEMON-CORNMEAL COOKIES
Sometimes, you just gotta have a cookie. That's how I felt the other night, but I didn't want to go into a long and laborious, time consuming cookie making session. Those times are left to Christmas when I want to make special recipes that are a bit more involved and require a bit of attention to detail. No, I wanted something...
Provided by cassie thornburg
Categories Other Snacks
Time 1h25m
Number Of Ingredients 7
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!
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.
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4.2/5 (15)Calories 216 per servingTotal Time 45 mins
- Line a baking sheet with parchment., In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt., Work in the butter until the mixture resembles coarse meal., Add the lemon zest, juice, eggs, and 1/4 cup of the milk, mixing until the dough is cohesive.
- If the mixture is still dry add more milk, a tablespoon at a time, until it comes together., Turn the dough out onto a lightly floured piece of parchment and use the parchment to fold the dough in thirds.
- Pat or roll the dough about 1" thick. Freeze the dough for 20 minutes while you preheat the oven to 400°F., Remove the dough from the freezer and cut it into rounds with a 2 1/2" biscuit cutter.
- Gather, stack, and recut the scraps as needed., Brush the tops of the biscuits with milk and sprinkle with the sparkling sugar., Bake the biscuits or 20 to 22 minutes, until the tops and edges are golden brown.
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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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