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Lemon Olive Oil Cornmeal Cookies
Submitted by Heather Disarro on November 19, 2012 in Cookies, Desserts
| Prep Time Cook Time |
Servings 2 | Difficulty Easy |
Ingredients
- 2 Tablespoons Olive Oil
- ¼ cups Granulated Sugar
- 1 whole Egg White
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Zest
- ⅓ cups Whole Wheat Pastry Flour
- 2 Tablespoons Cornmeal (heaping Tablespoons)
- ⅛ teaspoons Baking Soda
- 1 pinch Salt
Preparation Instructions
Preheat oven to 350ºF.
In a bowl, whisk together the olive oil, sugar, egg white, vanilla and lemon zest until smooth. Fold in the flour, cornmeal, baking soda and salt until just mixed. The batter will be slightly runny—don’t worry about it!
Spoon into 6 equal cookies on a baking sheet lined with parchment or a Silpat. Bake at 350ºF for 10 minutes, or until the bottoms are starting to brown. Let cool completely on the baking sheet before serving to achieve that great crispy bottom and soft top.
