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.