AuthorLife and Health NetworkIf 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.
Ingredients
Instructions
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 1 ½-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.
Serving Size 1 cookie Servings 24 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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 1 ½-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.