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 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.
ITALIAN CORNMEAL SPRITZ COOKIES
A chef at a local culinary school gave me this recipe, and I've been using it for years. Italian cornmeal cookies are from the Piedmont region of northern Italy. They're not too sweet, and the glazed cherries add just the right touch. - Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour and cornmeal; gradually beat into creamed mixture., Using a cookie press fitted with a flower or star disk, press dough 1 in. apart onto ungreased baking sheets. Top with cherries., Bake 9-11 minutes or until set. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 17mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN LEMON CORNMEAL COOKIES
These delicate lemon cookies have an excellent flavor, and the cornmeal gives them an interesting texture. They are great for adding variety to a cookie tray.
Provided by Allrecipes Member
Time 1h30m
Yield 27
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F. Lightly oil a cookie sheet and set aside.
- Blend together butter, SPLENDA® Granulated Sweetener, and vanilla in a medium sized mixing bowl until butter is softened. Add egg substitute, lemon juice and zest. Mix briefly. Add flour, cornmeal, baking powder and nutmeg. Mix using a hand mixer on low speed (or by hand) until dough is formed. Do not over mix.
- Remove dough from bowl and divide in half. Roll each half into a log approx. 1 inch thick in diameter. Cover with plastic wrap and freeze 1-2 hours, allowing dough to chill and become firm.
- Remove dough from freezer, unwrap and cut into slices approximately 1/4 inch thick. Place cookies on prepared cookie sheet.
- Bake in a preheated 325 degrees F oven 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 6.9 g, Cholesterol 4.5 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 50.6 mg, Sugar 0.2 g
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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.
ITALIAN CORNMEAL COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 35 minsCategory DessertsCalories 75 per serving
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour.
- Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
LEMON CORNMEAL S COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
Reviews 28Servings 48Cuisine ItalianCategory Dessert
- Place the sugar and lemon zest in a food processor and pulse together for about 20 seconds to make a quick lemon sugar, then set aside.
- In the bowl of a stand mixer or hand held mixer, beat together the 2 whole eggs, 4 egg yolks, and lemon sugar on medium high speed for 5 minutes till thickened.
ITALIAN LEMON CORNMEAL COOKIES RECIPE - SPLENDA®
From splenda.com
Cuisine CookiesTotal Time 1 hr 40 minsCategory Splenda® Original SweetenerCalories 60 per serving
- In a mixing bowl, blend butter, oil, Splenda Sweetener, and vanilla until combined. Add egg substitute, lemon juice, and zest; mix to combine.
- Add flour, cornmeal, baking powder, and nutmeg. Mix just until dough comes together; do not overmix.
- Divide dough in half. Roll each half into a log about 1” in diameter. Cover with plastic wrap and refrigerate 1–2 hours.
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