If you’re looking for a dessert other than chocolate-caramel-coconut-etc., the only thing that should come to mind is a lightly sweet, subtly tart lemon cornmeal cookie with the tiny crunch of granulated sugar on top. It’s a perfect cookie to eat with a cup of tea in the wintertime. But then again, it’s a perfect cookie to pack on a hot day spent at the beach. Maybe it’s just a perfect cookie.
- 1 cup flour
- ½ cup yellow cornmeal (whole grain, medium grind is preferred)
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup canola oil
- ½ cup agave nectar
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- granulated sugar, to coat (optional)
- Preheat oven to 350°F. Combine the dry ingredients (flour, cornmeal, salt, baking powder) in a medium bowl. Make a well in the middle of the dry ingredients and add the oil, agave nectar, lemon zest, and vanilla extract. Combine the dry and wet ingredients and mix to form a crumbly dough.
- Form the dough into 1½-inch balls and roll in sugar, if using.
- Place the cookies on parchment- lined baking sheets, and flatten to 2-inch discs. Bake for 8 minutes, or until the edges are light brown.
Ready in about 20 minutes
Makes 2 dozen cookies / 24 servings