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Lemon-Cornmeal Icebox Cookies

April 17, 2010
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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!


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)


Two bowls

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

Rubber Spatula

Wax Paper

Baking sheets

Cooling Rack



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


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!

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