Corn Flour Lemon Cookies
Corn Flour Lemon Cookies
- Level: Easy
- Yield: Makes about 1 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 79
- Sodium
- 17
- Total: 57 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 12 min
- Level: Easy
- Yield: Makes about 1 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 292
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 79
- Sodium
- 17
- Total: 57 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 12 min
Ingredients
3/4 cup all-purpose flour
3/4 cup corn flour
1 cup sugar
1 1/2 sticks softened butter
2 lemons, zested
Pinch salt
4 egg yolks
4 ounces chopped almonds
Directions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
- Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.
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