Cornmeal Cookies With Lemon And Fennel Recipe

Name: Cornmeal Cookies With Lemon And Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 2 cups flour; 2 cups sugar; 2 tablespoons water; 2 tablespoons butter softened; 1 teaspoon baking powder; 1 teaspoon fennel; 1 pinch salt; 2 eggs; 1 lemon zested

Servings: persons

1
Preheat oven to 220u00b0C (approximately 425u00b0F).
2
In a bowl, mix dry ingredients.
3
In a separate bowl, beat eggs, butter and water until creamy.
4
Gradually mix in dry ingredients ingredients until dough is smooth.
5
Let dough rest briefly.
6
Drop teaspoons of dough onto a baking sheet lined with parchment paper.
7
Space cookies 8 cm (approximately 3 inches) apart.
8
Bake in preheated oven for about 7 minutes.

787

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cornmeal, 2 cups flour, 2 cups sugar, 2 tablespoons water, and more.

Yes, Cornmeal Cookies With Lemon And Fennel 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.

Cornmeal Cookies With Lemon And Fennel

How did you like this recipe?

Frequently Asked Questions