I found a recipe for these cookies years and years ago, and converted it to a gluten-free recipe. They are very easy to bake, and quite delicious! You can find the original recipe here. They’re delicate, with a hint of lemon and a crunch with the cornmeal. They’re pretty simple to make, but look and taste impressive!
First, set the oven to 350 and then start with the basic ingredients:
Zest a small lemon and then juice it
Blend the GF flour, cornmeal, and salt:
Bake for about ten minutes for the small cookies, longer if you are doing larger cookies. The edges should start to brown a bit.
Oh, and when you pull them out of the oven, resist the urge to immediately put them onto a cooling rack – let them cool a bit first, unless you want to end up with this:
Lemon Cornmeal Cookies
1 3/4 cups GF all-purpose flour
1 cup cornmeal
1/2 teaspoon salt
1 cup butter, softened
2/3 cup sugar
1 small lemon- for 1 tablespoon of zest and 1/2 tablespoon of juice
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 350. Zest the lemon- you should get about a tablespoon of zest – and then juice it. The recipe only uses 1/2 tablespoon juice, so you can reserve the rest of the juice for another use. Whisk together the flour, cornmeal, and salt. Set aside. Mix in mixer the butter, sugar, lemon zest and juice until pale and fluffy. Add in eggs, blend, and then add in the vanilla.
Add dough to cookie press, and press out cookies onto parchment-lined baking sheets. I used the flower design. Bake at 350 for ten minutes. Allow to cool a few minutes, then transfer to a cooling rack.