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Lemon Cornmeal Cookies

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 1 to 2 dozen.
Category
Cookies and Bars
Cornmeal, Rice, Grains
Course
Other
Sources
Weekly Wisdom
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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.

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The Old Farmer's Almanac Editors

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Comments

A ROCKWELL (not verified)

3 years ago

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!!!!

Zoe (not verified)

3 years ago

Looks simple and delicious.