LEMON CORNMEAL COOKIES (COOKING LIGHT)

Lemon Cornmeal Cookies (Cooking Light) image

Provided by seesko

Time 22m

Yield 36 serving(s)

Number Of Ingredients 10

Previous Next

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 sugar, plus
2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind

Steps:

Preheat oven to 350°F.
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°F 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.