If you like sugar cookies, give this recipe a try. The cornmeal adds a nice crunch to the already delicious sugar cookie. The original recipe called for the zest of a lime. No limes in my frig, so I used lemon. Lemon and sugar cookies are the perfect combination of flavors!!
Recipe Courtesy of A Spicy Perspective
- 1 stick unsalted butter, softened (1/2 cup)
- 1/2 cup sugar
- 1/4 tsp. salt
- Zest of one lime (I used lemon)
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 cup flour
- 1/2 cup 100% yellow cornmeal + extra for rolling (not cornmeal mix)
- Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the salt, lime zest, egg, and vanilla. Once blended, slowly add the flour, followed by the cornmeal. Scrape the bowl and beat again for just a few seconds to combine.
- Preheat the oven to 375 degrees F (or 350 convection) and line a cookie sheet with parchment paper. Dump the dough out onto large piece of foil and use the foil to shape the dough into a 9 1/2 inch log, about 2 inches thick. Wrap well and freeze for at least 30 minutes to firm up the dough.
- When ready to bake, open the foil and sprinkle cornmeal over and around the dough log. Roll it back-and-forth to coat the log on all sides. Then cut the log into 16-18 equal slices. Lay the cookies on the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until just barley golden on the edges, but soft in the middle. (7-8 minutes convection.) Allow the cookies to cool on the cookie sheet completely before moving.