Carolyn’s Grandmother’s recipe for Lemon Cornmeal Cookies
This recipe from neighboring organic farmer Carolyn Biggins is a big hit at our annual farm tours. It may have originated on the back of a commercial cornmeal package and been modified slightly over the years.
½ lb butter
1 cup sugar
2 egg yolks
1 teaspoon grated lemon peel
1 ½ cups all-purpose flour
1 cup Floriani or Pungo Creek cornmeal
Additional sugar for topping
Place butter and sugar in a medium sized bowl and beat with an electric mixer until light in color and well blended.
Add egg yolks and mix well. Stir in lemon peel, flour and Floriani or Pungo Creek cornmeal. Mix well.
Wrap dough in plastic and chill 3 – 4 hours until firm.
Heat oven to 350 degrees.
Roll out the dough on a very lightly floured surface or between sheets of waxed paper to 1/4” thickness.
Cut into shapes using cookie cutters.
Place on an ungreased cookie sheet and sprinkle with additional sugar.
Bake in center of oven for about 8 – 10 minutes, until edges are browned.
Alternately, dough may be rolled into a 2” cylinder before chilling and cut into rounds, about ¼” thick, before baking.
Makes 3 dozen.
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