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 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-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 SANDWICH COOKIES
This recipe comes to us from Rose Levy Beranbaum, renowned baker and author.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 8
Steps:
- Food Processor Method Process the lemon zest with the sugar and salt until the zest is very fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy, Add the egg and vanilla and process until incorporated, scraping the sides of the bowl as needed. Add the flour and pulse in just until incorporated. The mixture will hold together if pinched.
- Electric Mixer Method For the best texture use superfine granulated sugar. Soften the butter and chop the lemon zest until very fine. In a mixing bowl cream together the sugar and butter until fluffy. Add the lemon zest, egg, and vanilla extract and beat until blended. In a small bowl, whisk together the flour and salt. On low speed, gradually add it to the butter mixture and mix until incorporated and the dough just begins to come away from the sides of the bowl.
- For Both Methods Scrape the mixture onto a large sheet of plastic wrap and use the wrap to press down on the dough, kneading it until it is smooth. Divide the dough into four pieces, wrap each one with plastic wrap, and press to form flat discs. Refrigerate for 2 hours up to 2 days placed in a zip-seal bag, to firm and give the dough a chance to absorb the moisture evenly to make rolling easier.
- Place 2 oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F.
- Remove the dough from the refrigerator and set it on a lightly floured surface. Lightly flour the dough and cover it with plastic wrap. (I like to use Wondra® flour for dusting.) Allow the dough to soften for about 10 minutes or until supple enough to roll. Roll the dough to 1/8 inch thick, moving it from time to time and adding more flour if necessary to keep it from sticking.
- Cut out 2-1/4 inch cookies. preferably using a scalloped cutter. Use a 3/4 inch round cutter or pastry tube to cut out the centers of half of them. (If using a plastic cutter, or parchment-lined cookied sheet, it's best to do this after placing the cookies on the cookie sheet.) Set the cookies, about 1/2 inch apart, on the cookie sheets. Knead together the scraps and reroll them, chilling them first if necessary.
- Bake the cookies for 8 to 12 minutes or just until they begin to brown lightly. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through baking.
- Use a small offset spatula or pancake turner to transfer the cookies to cooling racks. When cool, spread the bottom sides of the cookie halves without the cutouts with 1 teaspoon of lemon buttercream or your favorite jam or jelly, and set the second set of cookies with the cutouts on top, bottom side down to create the sandwiches.
- Lemon Neoclassic Buttercream Makes: 1 cup/about 8 ounces 2 large egg yolks 1/4 cup superfine sugar 2 tablespoons light corn syrup 8 tablespoons (1 stick) unsalted butter, softened-65 to 75°F 1 tablespoon lemon zest, finely chopped, loosely packed 2 tablespoons lemon juice, freshly squeezed 1/2 teaspoon pure vanilla extract
- In a medium bowl, with a handheld mixer, beat the yolks on high speed until light in color.
- Have ready a 1-cup heatproof glass measure, coated lightly with nonstick cooking spray.
- In a small saucepan, preferably nonstick, using a silicone spatula, stir together the sugar and corn syrup until all the sugar is moistened. Heat over medium-high, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
- Beat the syrup into the yolks in a steady stream. Don't allow the syrup to fall on the beaters or they will spin it onto the sides of the bowl. Continue beating on high speed for 5 minutes. Allow it to cool completely. To speed cooling, place the buttercream in an ice water bath or the refrigerator, stirring occasionally. When the outside of the bowl feels cool, on high speed, beat in the butter by the tablespoon. The buttercream will not thicken until almost all of the butter has been added. On low speed, add the lemon zest, lemon juice, and vanilla. Raise the speed to high and beat until smooth and creamy. It may separate at first but come together on beating.
- Place the buttercream in an airtight bowl. Use it at once or set it aside for up to 4 hours. If keeping it longer than 4 hours, refrigerate it. Bring it to room temperature and rebeat to restore the texture.
Nutrition Facts : ServingSize 1 Serving
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.
CORNMEAL COOKIES III
Lime flavored and glazed cornmeal cookies Use lemon extract if you can't find lime.
Provided by MARBALET
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 67.6 calories, Carbohydrate 10.2 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 50.5 mg, Sugar 6.2 g
"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-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON SANDWICH COOKIES (W/ LEMON CREAM CHEESE FILLING)
Haven't tried these yet, but posting here for safe-keeping. I clipped it out of the newspaper --says recipe is originally from the May 2007 Issue of Everyday Food Magazine.
Provided by frozen_rain
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- To make cookies, preheat oven to 350°F
- In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
- With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
- Wrap and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
- With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
- (Re-roll scraps once, chilling if too soft).
- Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
- Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
- For the filling, in a small bowl, mix cream cheese and zest until smooth.
- Gradually add 1 cup of icing sugar, mixing until smooth.
- Mix in remaining sugar as necessary to create a firm but spreadable filling.
- To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
Nutrition Facts : Calories 110.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17, Sodium 42.5, Carbohydrate 12.8, Fiber 0.2, Sugar 7.3, Protein 1
More about "lemon cornmeal sandwich cookies recipes"
THE BEST HOMEMADE LEMON CORNMEAL COOKIE RECIPE
From foodal.com
4.7/5 (3)Total Time 45 minsCategory CookiesCalories 262 per serving
- 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.
LEMON-CORNMEAL COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (23)Calories 55 per servingServings 36
- 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.
LEMON CORNMEAL SANDWICH COOKIES - ALL ROADS LEAD TO …
From allroadsleadtothe.kitchen
Estimated Reading Time 3 mins
LEMON SANDWICH COOKIES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
LEMON CORNMEAL S COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
CORNMEAL COOKIES WITH LEMON ICING - LIFE CURRENTS
From lifecurrentsblog.com
BEST LEMON CREME SANDWICH COOKIES RECIPE - COUNTRY …
From countryliving.com
LEMON CORNMEAL SANDWICH COOKIES RECIPE | REAL SIMPLE
From realsimple.com
3/5 (146)Total Time 2 hrsServings 16Calories 200 per serving
- Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the cornmeal, salt, and 1½ cups of the flour; set aside.
- Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in the egg yolks and 1 teaspoon of the lemon juice, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Gradually add the flour mixture and mix just until combined (do not overmix).
- Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on the prepared baking sheets.
- Place the remaining ¼ cup of flour on a plate. Dip the bottom of a large glass in the flour and gently flatten the balls of dough into 2-inch disks. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
LEMON CORNMEAL COOKIES - A CEDAR SPOON
From acedarspoon.com
LEMON CORNMEAL COOKIES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEMON CORNMEAL COOKIES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON-CORNMEAL COOKIES – RECIPES NETWORK
From recipenet.org
LEMON CORNMEAL COOKIES RECIPE
From recipegraze.com
LEMON CORNMEAL COOKIES | CANADIAN LIVING
From canadianliving.com
TOP 40 GINGER LEMON SANDWICH COOKIE RECIPE RECIPES
From hola2.heroinewarrior.com
TOP 49 LEMON SANDWICH COOKIE-RECIPES
From hola2.heroinewarrior.com
LEMON CORNMEAL SHORTBREAD COOKIES | EVERYBODY LIKES SANDWICHES
From everybodylikessandwiches.com
LEMON SANDWICH COOKIES | CANADIAN LIVING
From canadianliving.com
LEMON CORNMEAL SANDWICH COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEMON SANDWICH COOKIES | NEIGHBORFOOD
From neighborfoodblog.com
ITALIAN LEMON CORNMEAL COOKIES RECIPE | NO CALORIE SWEETENER
From splenda.ca
LEMON CORNMEAL BISCUITS - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON-CRANBERRY CORNMEAL COOKIES - SOBEYS INC.
From sobeys.com
LEMON CORNMEAL SANDWICH COOKIES | SANDWICH COOKIES, LEMON …
From pinterest.ca
ITALIAN CORNMEAL COOKIES - ONCE UPON A CHEF
From onceuponachef.com
LEMON CORNMEAL SANDWICH COOKIES | SANDWICH COOKIES, COOKIE …
From pinterest.com
LEMON CORNMEAL SUGAR COOKIES | SANTA 'STACHES - JELLY TOAST
From jellytoastblog.com
LEMON SANDWICH COOKIES - TORNADOUGH ALLI
From tornadoughalli.com
LEMON CORNMEAL SANDWICH COOKIES | LEMON RECIPES, SANDWICH …
From pinterest.co.uk
LEMON CORNMEAL COOKIES - PARSLEY AND ICING
From parsleyandicing.com
ROSEMARY LEMON CORNMEAL COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
LEMON CORNMEAL SANDWICH COOKIES | LEMON RECIPES, SANDWICH …
From pinterest.com
LEMON SANDWICH COOKIES RECIPE - DELISH.COM
From delish.com
LEMON SHORTBREAD SANDWICH COOKIES | THE FRESH COOKY
From thefreshcooky.com
LEMON-CRANBERRY CORNMEAL COOKIES - SAFEWAY
From safeway.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love