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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

CORNMEAL LEMON & PEPPER COOKIES Recipe

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This recipe for CORNMEAL LEMON & PEPPER COOKIES is from Downhome Favorites of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups all-purpose flour
1 cup finely ground yellow cornmeal
1 teaspoon freshly ground coarse black pepper
1/2 teaspoon Kosher salt
zest of 3 lemons
1 cup minus 2 tablespoons sugar
1 cup (2 cubes) unsalted butter, very soft
1 large egg plus 1 egg yolk
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract (or 1/4 tsp lemon oil)
Directions:
Directions:
Preheat oven to 350º and place rack in center of oven.
Line a large baking sheet with parchment paper.
Place the large baking sheet into another baking sheet to protect the cookies from over-browning on the bottom.
In a medium bowl, whisk together the flour cornmeal, pepper, and salt.
In a small bowl, combine the lemon zest and sugar and rub with your fingertips to release the lemon oil.
In a large bowl, with an electric mixer, beat the butter until light and fluffy. Gradually beat in the sugar and zest mixture. Add the extracts, then the egg and egg yolk, one at a time, mixing well after each addition. Gradually add dry ingredients, mix until combined.

Divide dough in half, chill briefly, then roll into small balls (less than an inch round). Place each ball on the cookie sheet and flatten each with the palm of your hand. Bake until edges are golden, about 20-23 minutes.
For a fancier cookie, the dough can be piped before chilling.
Personal Notes:
Personal Notes:
My neighbor Pauline introduced me to these little gems, however, I lost her recipe but found this one on the internet. The cookies taste very much like Paolina's.
Some cooks replace the pepper with ginger for a different taste.

 

 

 

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