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Ingredients
| rolled oats: 1/2 cup |
| all-purpose flour (unsifted): 3/4 cup |
| granulated sugar: 1/3 cup |
| cornmeal: 1/2 cup |
| salt: 1/4 tsp |
| unsalted butter: 4 oz (melted) |
| eggs: 1 (large) |
| lemon zest: 1 Tbl |
| vanilla extract: 1/2 tsp |
Lemon Cornmeal Dough
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
24 serving(s)
Tags
- Position oven racks in upper and lower thirds of the oven and preheat to 350 degrees F.
- Line cookie sheets with parchment paper.
- In a food processor, process the oats to a powder, about 30 seconds, then blend in the flour, sugar, cornmeal and salt.
- In a medium bowl, whisk together the butter, egg, lemon peel and vanilla.
- With the processor running, add the butter mixture and mix just until the dough comes together.
- Transfer the dough to a lightly floured surface and knead a few times.
- Form the dough into 2 disks and wrap each in plastic; refrigerate for 15 minutes.
- Roll dough to a 1/4 inch thickness and cut out shapes using a 2 inch cookie cutter.
- Transfer cookies to prepared cookie sheet and bake until lightly golden, about 12 minutes.