Skip to content

Lemon-Cornmeal Icebox Cookies

April 17, 2010
digg_url = “http://theheadlesscook.blogspot.com/2010/04/lemon-cornmeal-icebox-cookies.html”;digg_title = “Lemon-Cornmeal Icebox Cookies”;digg_bgcolor = “#FFFFFF”;digg_skin = “normal”;digg_url = undefined;digg_title = undefined;digg_bgcolor = undefined;digg_skin = undefined;

This is a recipe that I got from an old WW cookbook Cream of the Crop.  I LOVE this cookbook.  It is absolutely one of my favorites.  I don’t think there’s a recipe in it that I’ve tried that I didn’t like.  Rumor has it that you can’t find many anymore and they cost a whole lot.

Serves: 2 dozen at 1 cookie each serving

Points: 1 point per cookie (this means that you can have more than one.  I like to leave 2-3 points for dessert so this is perfect!

Ingredients:

3/4 Cup all-purpose flour

1/4 Cup yellow cornmeal (I’m sure if you had white cornmeal it would work as well)

1/4 tsp baking soda

1/8 tsp salt

4 TBS stick margerine, softened

3/4 Cup sugar

2 tsp grated lemon rind (I didn’t have this so I used a capful of lemon juice instead…they turned out great!)

1 tsp vanilla extract

1 large egg white

Cooking spray (or, if you’re like me, a bit of oil)

Tools:

Two bowls

Whisk (unless you have an electric mixer…still hoping for one of those)

Rubber Spatula

Wax Paper

Baking sheets

Cooling Rack

Freezer

Instructions:

If you need to soften the butter, now’s the time to stick it in the microwave for just 5-10 seconds

Combine the first 4 ingredients in a bowl (flour, cornmeal, baking soda, salt) and set aside:

20100411 050 20100411 051 Beat the margarine until light and fluffy (if you’re using a mixer do so at medium speed, if you’re like me and doing it all by hand, it should look like this:)

20100411 054 Gradually add sugar, beating until well blended:

20100411 055 20100411 056 Add lemon rind (or lemon juice if you don’t have lemon rind):

20100411 057 Vanilla:

20100411 059 And egg white:

20100411 062 Beat well (anyone know what that means?  I just beat until it was well combined and looked smooth and creamy):

20100411 063 Add flour mixture (many recipes tell you to add gradually, but this one didn’t so I added it all at once):

20100411 065 Stir until well blended:

20100411 066 This is a very loose and sticky dough.  I was actually concerned that I did something wrong.  Maybe I did, but don’t expect a dough like the peanut butter cookies, this is kind of gloppy and doesn’t hold form well.  So don’t be afraid.  I think this is why you have to put it in the freezer.

so, take the dough and plop it onto some wax paper:

20100411 067 This is the tricky part.  You need to get that dough into log shape about 6 inches long.  I tried moving it with the spatula and finally resorted to picking up the two long sides to help in this process and let gravity do it’s job:

20100411 069 Then wrap it up tight in the wax paper:

20100411 070 20100411 071 Then put it in the freezer for 3 hours or until it’s very firm:

20100411 075 After 3 hours, or once it’s firm, preheat oven to 350.

Spray the baking sheets.  I use a tiny bit of oil and spread it around the sheet to prevent sticking:

20100411 077 The cut the log into 24 slices (about 1/4 inch thick):

20100411 079 To get a bit of consistency, I cut it into quarters first then cut each quarter into 6 slices.  This helped me maintain a bit more consistency:

20100411 080 Lay the slices on the baking sheet 1 inch apart…very important, these cookies spread while baking…you’ll see!

20100411 081 Then bake for 8 minutes.  Remove the from the oven and, well, see, I didn’t leave enough space between them:

20100411 086   It’s okay, they still turned out fine.  Put them on a cooling rack:

20100411 090

Then ENJOY!

My Comments:

I really enjoyed these cookies.  The lemon taste actually doesn’t come out until an after taste and, even then, it’s a very mild taste.  I will probably use a bit more lemon next time because I love the taste of lemon.

My husband enjoyed them as well.

They are a thin, somewhat airy, cookie.  I found that dipping them in a cold glass of milk also adds to their flavor.

Stay tuned for more recipes!

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: