Corn Flour Lemon Cookies – a delicious recipe with flour, corn flour, sugar, butter, lemons, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt.
3
Mix on medium speed until the dough starts to form.
4
Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate.
5
Spoon the dough onto a piece of parchment paper and roll into a log shape.
6
Let the dough rest in the refrigerator for 30 minutes.
7
Unroll dough from parchment paper and slice into half-inch thick cookie rounds.
8
Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds.
9
Bake for 10 to 12 minutes.
10
The cookies should be set and light golden brown.
983
kcal
Calories
59
g
Fat
97
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 3/4 cup corn flour, 1 cup sugar, 1 1/2 sticks softened butter, and more.
Yes, Corn Flour Lemon Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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