Рецепт Lemon Cornmeal Icebox Cookies
Lemon Cornmeal Icebox Cookies
December 21, 2015 By anne 2 Comments
Icebox cookies are a very fitting kind of cookie to make during this hectic time of year. They can be made ahead of time, and the chilled dough can be sliced and baked at your convenience; even days after it has been made. Lemon cornmeal icebox cookies are lemony and light with an interesting texture thanks to the cornmeal.
It’s recipe redux time again, and when I read the theme for this month’s challenge. . .
Grab a Book & Cook – We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
I was very greateful for the easy challenge this month . . . I have a LOT of cookbooks so I thought this would be a breeze. That is until I started going through my plethora of cookbooks only to find that my favorite cookbooks didn’t have any recipes on page 54 or 154 .
I dug a little deeper into my collection and found this. . .
A cookbook that I had pretty much forgotten about over the years. I turned to page 54 and there were beverage recipes. Not exactly what I was hoping to find, but it might work. I turned a few more pages to page 154 . . .
Bingo! A recipe for Icebox cookies made with cornmeal and just what I needed ~ new recipe to add to my Christmas cookie collection. The original recipe calls for white flour, refined sugar, butter or margarine and a large egg white. I tweaked the recipe and replaced the aforementioned ingredients with whole wheat flour, coconut oil, coconut sugar, and a whole egg. Even though egg whites are healthy, I didn’t see the need to leave the yolk out. I liked the addition of cornmeal which gives the cookies a little bit of crunch, if that’s not for you leave it out and add a 1/4 cup more of whole wheat flour.
Lemon Cornmeal Icebox Cookies Lemony and light icebox cookes Ingredients
¾ cup whole wheat flour ¼ cup organic yellow cornmeal ¼ teaspoon baking soda ⅛ teaspoon salt ¼ cup coconut oil ¾ cup coconut sugar 2 teaspoons lemon zest 1 teaspoon vanilla extract 1 egg Instructions
combine flour,cornmeal, baking soda and salt into a bowl place coconut oil in a separate bowl and beat at medium speed until light and fluffy add the sugar and beat until well blended add lemon zest, vanilla and egg mix well gradually add the flour stirring until well blended turn the dough onto waxed paper and form into a 6 inch log wrap in paper and freeze for at least three hours pre-heat oven to 350 line a cookie sheet with parchment paper slice dough into ¼ slices and place on parchment lined cookie sheet bake for 8 to 10 minutes 3.5.3208
Be sure to check out the links below to see what the other Recipe Redux members are cooking this month.
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