Name: Lemon Cornmeal Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: 3/4 cup butter, softened -; 1 package (8 ounces) cream cheese, softened -; 1 cup sugar -; 1 cup packed brown sugar -; 1 large egg, room temperature -; 3 tablespoons lemon juice -; 4 teaspoons grated lemon zest -; 1 tablespoon poppy seeds -; 3-1/3 cups all-purpose flour -; 3/4 cup cornmeal -; 1 teaspoon baking soda -; 1 teaspoon ground ginger -; 3/4 teaspoon salt -; 1 package (10 to 12 ounces) white baking chips -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Cornmeal Cookies

1. 3/4 cup butter, softened -

2. 1 package (8 ounces) cream cheese, softened -

3. 1 cup sugar -

4. 1 cup packed brown sugar -

5. 1 large egg, room temperature -

6. 3 tablespoons lemon juice -

7. 4 teaspoons grated lemon zest -

8. 1 tablespoon poppy seeds -

9. 3-1/3 cups all-purpose flour -

10. 3/4 cup cornmeal -

11. 1 teaspoon baking soda -

12. 1 teaspoon ground ginger -

13. 3/4 teaspoon salt -

14. 1 package (10 to 12 ounces) white baking chips -

How to cook deliciously - Lemon Cornmeal Cookies

1. Stage

In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips.

2. Stage

Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with a glass. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.