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.
"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
CORNMEAL COOKIES
These are really good cookies. They could be made with margarine, but are MUCH better made with BUTTER.
Provided by Diana A
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 8
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.
LEMON-ZUCCHINI CORNMEAL COOKIES
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.
Provided by Linda O.
Categories Drop Cookies
Time 45m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees;. In a large bowl, mix the butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until the mixture is crumbly. Add zucchini and stir until a thick dough forms.
- 2. Drop dough by rounded teaspoons, 2 inches apart, onto two parchment-lned baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through.
Nutrition Facts : Calories 998.4, Fat 48, SaturatedFat 29.5, Cholesterol 122, Sodium 1007.7, Carbohydrate 134.4, Fiber 5, Sugar 61.7, Protein 10.6
ASIAGO CORNMEAL COOKIES
I found the original recipe on the iVillage site when searching for savory cookies. I made a batch for some friends and they were really good, so I adapted it slightly to our taste and here it is. I think these would make a great accompaniment to chili or soup. The taste is salty, slightly spicy and the texture is coarse from the cornmeal. Maybe like a softer cracker. It's hard to describe, you gotta try it.
Provided by Dimpi
Categories Dessert
Time 29m
Yield 50 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 deg F.
- Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead.
- In a medium bowl, combine the first 9 ingredients.
- In another small bowl, beat together the melted butter, egg and water.
- Mix the wet ingredients into the cornmeal mixture until well incorporated.
- Drop rounded teaspoons of dough onto the greased baking sheet.
- Bake at 400 deg F for about 12-14 minutes until the tops are slightly golden.
- Remove and cool on a wire rack.
- Store in an airtight container, and enjoy!
Nutrition Facts : Calories 19.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.5, Sodium 36.2, Carbohydrate 3, Fiber 0.2, Sugar 0.1, Protein 0.5
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