Corn Flour Lemon Cookies Recipes

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LEMON LOVER'S COOKIES

This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 3-1/2 dozen.

Number Of Ingredients 12



Lemon Lover's Cookies image

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

3/4 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons lemon juice
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon grated lemon zest
LEMON FROSTING:
1/4 cup butter, softened
1 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Additional grated lemon zest, optional

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



Lemon-Cornmeal Cookies image

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.

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

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