12.11 – Last Minute Lemon Cornmeal Cookies

I know I’m long over-due on new recipes and I’ve actually had 2 dinner parties since my last post.  I’m sorry.  I’ll be better in 2012.  But for now, a last-minute cookie recipe to get you through the season.

My mother has made these the past few years, and I was originally unimpressed, but Danielle insisted I make them for her this year, since she is missing the trip home for mom’s.

They do make a very nice counter-point to all the rich chocolate and heavy caramel; being light in texture, and a little savory in taste.  And if you love corn muffins – these will not disappoint.


Lemon Cornmeal Cookies


1 1/4 cups all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/4 cup (half stick) butter at room temperature
1/4 cup vegetable oil
1/4 cup Karo syrup
Zest from one large lemon
2 egg whites

Pre-heat over to 350 degrees

In a large mixing bowl cream sugar and butter until smooth.  Or mash with your hands as Danielle did for our batch (we were at a friend’s house and short on appliances)

Add oil, Karo syrup, lemon, and egg whites, and blend until smooth.

Combine flour, salt, cornmeal, and baking powder, and slowly beat into the sugar/butter mixture until smooth.

Spoon tbsp-sized lumps onto parchment paper and bake 10 minutes until edges just start to brown a bit.




Danielle ate half the batter before they went in the oven, and the party seemed happy to finish off most of the remaining cookies before the end of the night.
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Merry Christmas!

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