Lemon-Cornmeal Refrigerator Cookies
- Kid-friendly
- Peanut free
- Low calorie
- Vegetarian
You can decorate these cookies with fine strips or pieces of lemon rind boiled in simple syrup (equal parts of sugar and water) and dipped in sugar.
Ingredients
- 1 cup (250 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 1 egg
- 2 tsp (10 mL) lemon juice
- 2 tsp (10 mL) grated lemon rind
- 1-1/2 cups (375 mL) all-purpose flour
- 3/4 cups (175 mL) fine or medium yellow cornmeal
- 1 tsp (5 mL) baking powder
- Pinch salt
- Icing:
- 1 cup (250 mL) icing sugar
- 4 tsp (20 mL) (approx) lemon juice
Preparation
In bowl, beat butter and sugar until light and fluffy. Beat in egg, lemon juice and rind. Whisk together flour, cornmeal, baking powder and salt; mix into butter mixture. Shape into log; wrap and chill until firm, at least 1 hour, or up to 1 day.
Cut into thin slices; place on parchment paper–lined baking sheet. Bake in 325F/160C oven until edges are lightly golden, 15 to 18 minutes. Cool on rack.
Icing: Stir together icing sugar and enough lemon juice to make a smooth, spreadable icing. Spread thinly over cookies.
Makes about 6 dozen cookies.
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