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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Humble ingredients in these cornmeal-based cookies yield a light, subtly spiced sweet treat. The touch of lemon is a refreshing surprise, says one reviewer. Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
1/3 cup yellow cornmeal |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
3/4 cup plus 2 tablespoons sugar |
6 tablespoons butter, softened |
1 large egg |
1 tablespoon grated lemon rind |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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