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Lemon Cornmeal Cookies

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 1 to 2 dozen.
Category
Cookies and Bars
Cornmeal, Rice, Grains
Course
Other
Sources
Weekly Wisdom

Perfect for packing in a picnic or enjoying with a cup of tea, these Lemon Cornmeal Cookies are simply divine. The cornmeal adds texture and crunch to the buttery, shortbread-like cookies while the elegant tang of lemon hits all the right flavor notes.

Ingredients
1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
2 teaspoons grated lemon zest
1-1/2 cups sifted flour
1 cup yellow cornmeal

Instructions

Cream butter and sugar, then add remaining ingredients and mix well. Shape into a log, about the same diameter as the size of the cookies you want, and chill for an hour. Cut into slices and bake in a preheated 350 degrees F oven for 8 to 10 minutes. Cool on a rack.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>A Rockwell</span> Sun, 11/07/2021 - 09:55
Lemon Zest is great; to make a truly good Lemon Cookie; lemon juice is added; (the Joy of cooking); I used to make Lemon cookies when I was younger; our family loved them!!!!
<span>Zoe</span> Mon, 11/01/2021 - 11:02
Looks simple and delicious.