Lemon-Cornmeal Cookies

Humble ingredients yield a light, subtly spiced sweet that's good any time.

Yield: 3 dozen (serving size: 1 cookie)

Ingredients

• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  yellow cornmeal
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground ginger
• 3/4  cup  plus 2 tablespoons sugar
• 6  tablespoons  butter, softened
• 1  large egg
• 1  tablespoon  grated lemon rind

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Nutritional Information

Calories:

55 (34% from fat)

Fat:

2.1g (sat 1.3g,mono 0.6g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

8.6g

Fiber:

0.2g

Cholesterol:

11mg

Iron:

0.2mg

Sodium:

49mg

Calcium:

2mg