Wednesday, July 22, 2009

Lemon Cornmeal Cookies

Once, I mistakenly purchased corn meal instead of cornstarch. And so, I wanted to find a way to use it.

Lemon Cornmeal Cookies

This recipe came from the book "501 Cookies" by Gregg R. Gillespie. These cookies were very chewy, and they didn't have much lemony flavor without the glaze. They were very sweet, though, which was nice. However, I probably wouldn't make them again. Also, they were the first cookies that didn't get completely finished at Walter's office, so that should say something about the recipe.

-2 3/4 cups flour
-1/2 cup yellow cornmeal
-1 teaspoon baking soda
-1/8 teaspoon salt
-1 Tablespoon grated lemon zest
-1 cup packed light brown sugar
-2 Tablespoons canola oil
-3/4 cup unsweetened applesauce
-1 Tablespoon fresh lemon juice
-1 large egg white

For glaze:
-3/4 cup powdered sugar
-2 Tablespoons lemon juice

1. Preheat oven to 350 degrees.
2. Combine flour, cornmeal, baking soda, salt, and lemon zest. Set aside.
3. In a large bowl, beat the brown sugar and oil. Beat in the applesauce and lemon juice.
4. In a small bowl, beat the egg white until stiff peaks form. Fold into applesauce mixture.
5. Gradually blend dry ingredients into applesauce mixture. Chill for up to two hours.
6. Drop dough by spoonfuls 1 1/2 inches apart on baking sheets. Flatten with the bottom of a glass. Bake for 6-8 minutes or until lightly colored. Transfer to wire racks to cool.
7. Combine powdered sugar and lemon juice and mix until smooth. Pour over cooled cookies.

1 comment:

Joelen said...

This and your recent recipes all look wonderful! What a great way to use cornmeal! I've been on a slight commenting hiatus with my busy schedule lately... but it's great to catch up and see what's cooking in your kitchen!