icebox cookies Posts

Recipe: Lemon Cornmeal Icebox Cookies

Recipe: Lemon Cornmeal Icebox Cookies


3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
3/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg white
Cooking spray

1. Combine the first 4 ingredients in a bowl, and set aside. Beat the margarine at medium speed of a mixer until light and fluffy. Gradually add the sugar, beating at medium speed of a mixer until well-blended. Add the lemon rind, vanilla extract, and egg white, and beat well. Add the flour mixture, and stir until well-blended. Turn the dough out onto wax paper, and shape into a 6-inch log. Wrap the log in wax paper, and freeze for 3 hours or until very firm.

2. Preheat oven to 350 degrees.

3. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 8 to 10 minutes. Remove from pan, and cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).

NUTRITIONAL INFORMATION:
CALORIES 62 (29% from fat); FAT 2g (sat 0.4g, mono 0.9g, poly 0.6g); PROTEIN 0.7g; CARB 10.4g; FIBER 0.2g; CHOL 0mg; IRON 0.2mg; SODIUM 50mg; CALC 2mg.

About the Author – Cooking Light YEAR: 1997 ISSUE: Nov/Dec PAGE: 156

By: Cooking Light
Published: 1997