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-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
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-BLACK PEPPER CORNMEAL COOKIES
These are an unusal cookie with a bite of black pepper. They go well with coffee or tea, and great with cheese and red wine. You decide. :) Prep time includes refrigerator time. Recipe from an unknown clipping.
Provided by skat5762
Categories Dessert
Time 3h30m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
- Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
- Add the egg yolks, and beat to combine well.
- Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
- Press the dough together with your hands and divide in half.
- Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.
- Smooth each log with dampened fingers.
- Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
- At least 25 minutes before baking, preheat oven to 400-degrees.
- Butter 2 large nonstick baking sheets.
- 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 (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
- Transfer to rack and let cool.
Nutrition Facts : Calories 49.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.6, Sodium 3.4, Carbohydrate 5.8, Fiber 0.2, Sugar 2.8, Protein 0.5
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.
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.
Nutrition Facts : Calories 74.5, Fat 4, SaturatedFat 2.5, Cholesterol 15.3, Sodium 62.4, Carbohydrate 8.8, Fiber 0.2, Sugar 4.2, Protein 0.8
LEMON ZUCCHINI COOKIES
I saw this recipe on a recent episode of Mr. Food and thought it looked very good. I haven't prepared this recipe yet.
Provided by Shellbelle
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Coat cookie sheets with nonstick cooking spray. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.
- *Note: Mr. Food topped these with a homemade glaze made of 1/2 cup confectioners sugar and 2 teaspoons of fresh lemon juice combined together and drizzled over the cooled cookies.
Nutrition Facts : Calories 1191.4, Fat 74, SaturatedFat 32.2, Cholesterol 192.5, Sodium 865.5, Carbohydrate 121.1, Fiber 5.4, Sugar 52.1, Protein 17.6
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