Best Lemon Cornmeal Cookies Cooking Light Recipes

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"ACCIDENTAL" LEMON CORNMEAL COOKIES



These cookies were created by accident,while trying to come up with a granola bar recipe using yellow cornmeal. Oh well,the granola bars never made it,but this is what came out of it.There is nothing extravagent about these simple and humble cookies,but they are sure to satisfy a sweet tooth craving.They are soft,slightly sweet, and delicious.When I first made them,I did not expect anything special,but we liked them so much ,that we couldn't stop eating them.Oh, and one more thing,they do not have any sugar in them other than honey,so you will not feel as guilty eating them :)

Provided by Baker30

Categories     Dessert

Time 10m

Yield 72 cookies bars

Number Of Ingredients 10

2 cups yellow cornmeal
4 cups unsweetened puffed wheat cereal
1 cup liquid honey
zest of one lemon
3 tablespoons fresh lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (melted)
2 eggs

Steps:

  • In a medium pan ,heat the honey with the lemon zest and lemon juice for about 5 minutes.Add the cornmeal and puffed wheat and continue stirring for another 5 minutes or until everything is well combined and the honey is absorbed.
  • Remove from heat and let cool completely.At this point,I usually refrigerate the mixture (atleast an hour ) in order to allow the flavours to set in and blend together.It's also easier to work with this way because it will not be as sticky after refrigeration. If you decide to proceed with the rest of the steps immediately,then I think it would work as well,although I haven't tried it before. At your own risk :).
  • In a separate bowl,combine the flour,salt,and baking soda and mix well.Gradually add this to the cornmeal mixture and work with you fingers breaking the mixture down until it resembles bread crumbs.
  • In a separate dish,lightly beat the eggs and combine with the melted butter.Now slowly pour this into the cornmeal /flour mixture until well incorporated.I found it easier to work with my hands as the dough will be stiff and still a bit crumbly at this point.
  • Finally,add the milk ,a tablespoon at a time, until the dough holds it's shape well and could be easily shaped into cookies.
  • The first time I made these cookies,I simply shaped them into 1 inch balls and flattened them on the baking sheet.However,the second time around, I used a different technique ,which saved me a lot of time and which I found to be much better.What I did ,is I took some of the dough and rolled it ( approximately 1/4 inches thick) on a parchment paper right on the baking sheet ,until it covered most of the baking sheet forming a large rectangle.Then I sliced it into small squares and baked.
  • Bake these cookies at 350 degrees F for about 10-13 minutes.
  • After baking,if using the second technique for shaping the cookies,you will need to use a knife or a dough cutter to separate the cookie squares ,as they might stick to each other a bit.
  • Let the cookies cool completely and store in a sealed container.

Nutrition Facts : Calories 61.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 9.3, Sodium 46.2, Carbohydrate 11.1, Fiber 0.4, Sugar 3.9, Protein 1.1

LEMON-ZUCCHINI CORNMEAL COOKIES



Lemon-Zucchini Cornmeal Cookies image

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

1/2 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt
1 cup flour
1/2 cup fine cornmeal
1 medium zucchini, peeled and seeded, finely grated (about 1 cup-after grating in food processor, I chopped it up on a cutting board)

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



Lemon-Cornmeal Cookies image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 10

5 ounces butter (1 1/4 sticks)
3 cups sugar
1 cup egg whites (approimately 6 to 7 large eggs)
1 tablespoon vanilla extract
2 large lemons, zested
4 cups all-purpose flour
8 ounces yellow cornmeal (1/2 pound)
1 teaspoon baking powder
1/2 teaspoon salt
Sugar, for sprinkling

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.

LEMON-BLACK PEPPER CORNMEAL COOKIES



Lemon-Black Pepper Cornmeal Cookies image

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

1 1/4 cups flour
1 cup cornmeal
3/4 teaspoon fresh ground black pepper
1 pinch salt
1 cup unsalted butter, room temp
1 cup sugar
1/4 cup finely grated lemon, zest of
2 large egg yolks

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



Lemon-Cornmeal Cookies image

Sometimes, you just gotta have a cookie. That's how I felt the other night, but I didn't want to go into a long and laborious, time consuming cookie making session. Those times are left to Christmas when I want to make special recipes that are a bit more involved and require a bit of attention to detail. No, I wanted something...

Provided by cassie thornburg

Categories     Other Snacks

Time 1h25m

Number Of Ingredients 7

1 1/2 c all purpose flour
1 c yellow cornmeal
1 Tbsp finely grated lemon zest (i used 2 small lemons)
1/2 tsp salt
12 Tbsp butter, unsalted (1 1/2 sticks)
3/4 c sugar
1 large egg

Steps:

  • 1. Preheat oven to 350. In a small bowl, whisk together four, cornmeal, lemon zest and salt.
  • 2. a large bowl mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
  • 3. Pinch off and roll dough between hands to form balls, each equal to 1 1/2 TBL (I used a small cookie scoop for uniform size). Place on 2 baking sheets, about 2 inches apart. With fingers or palm of hand, flatten balls to 3/4 inch thickness.
  • 4. Bake until lightly browned around edges, 20-25 minutes; transfer to racks to cool completely. enjoy!

LEMON CORNMEAL COOKIES (CRUMIRI)



Lemon Cornmeal Cookies (Crumiri) image

Make and share this Lemon Cornmeal Cookies (Crumiri) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h

Yield 40 cookies

Number Of Ingredients 10

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2/3 cup sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1 large egg
1 large egg yolk
coarse sugar, for sprinkling

Steps:

  • Position oven rack in the center of oven; preheat oven to 350°; grease two baking sheets.
  • In a bowl, whisk the flour, cornmeal, and salt together; set aside.
  • In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.
  • Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.
  • On low speed, add flour and mix just until blended.
  • Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
  • Moisten the palm to prevent sticking, and flatten each ball into a 1 ½ inch disk.
  • Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.
  • Transfer to wire rack and cool completely.

Nutrition Facts : Calories 69.3, Fat 3.8, SaturatedFat 2.3, Cholesterol 19.7, Sodium 17.8, Carbohydrate 8.1, Fiber 0.3, Sugar 3.4, Protein 0.8

EASY LEMON SQUARES COOKING LIGHT



Easy Lemon Squares Cooking Light image

Make and share this Easy Lemon Squares Cooking Light recipe from Food.com.

Provided by Nolita_Food

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

1/4 cup granulated sugar
3 tablespoons butter, softened
1 cup all-purpose flour
3 large eggs
3/4 cup granulated sugar
2 teaspoons fresh lemon rind
1/3 cup fresh lemon juice
3 tablespoons flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • To prepare crust: beat sugar and butter until creamy.
  • Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
  • Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
  • To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
  • Beat until well blended.
  • Pour mixture over crust, bake for 20-25 minutes.
  • Let cool on wire rack, sift powdered sugar on top.

Nutrition Facts : Calories 117.7, Fat 3.2, SaturatedFat 1.7, Cholesterol 45.4, Sodium 58.2, Carbohydrate 20.5, Fiber 0.3, Sugar 13, Protein 2.2

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