Cornmeal, Olive Oil Cookies With Lemon And Thyme Recipe

Name: Cornmeal, Olive Oil Cookies With Lemon And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 cups Cornmeal; 3/4 teaspoons Baking Powder; 1/4 teaspoons Fine Sea Salt; 2/3 cups Good-quality Olive Oil (extra-virgin Olive Oil May Be Substituted For A Stronger Olive Oil Taste); 1/3 cups Granulated Sugar; 2 Large Eggs; 1 Tablespoon Fresh Lemon Juice; 1 teaspoon Fresh Lemon Zest; 1/2 pounds White Chocolate; 1/4 cups Half-and-half; 1 teaspoon Fresh Thyme Leaves

Servings: persons

1-1/2 cup All-purpose Flour
1/2 cups Cornmeal
3/4 teaspoons Baking Powder
1/4 teaspoons Fine Sea Salt
2/3 cups Good-quality Olive Oil (extra-virgin Olive Oil May Be Substituted For A Stronger Olive Oil Taste)
1/3 cups Granulated Sugar
2 Large Eggs
1 Tablespoon Fresh Lemon Juice
1 teaspoon Fresh Lemon Zest
1/2 pounds White Chocolate
1/4 cups Half-and-half
1 teaspoon Fresh Thyme Leaves

1
Preheat your oven to 375 F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
2
In a medium bowl, whisk together the flour, cornmeal, baking powder and sea salt.
3
In another medium bowl, whisk together the olive oil, sugar, eggs, lemon juice and lemon zest until creamy and smooth. Fold the dry ingredients into the wet and mix until a soft dough forms. Do not over-mix.
4
In 1 tablespoon-sized increments, roll the dough into equal-sized balls. Place them about 2-3 inches apart on the baking sheets. Bake the cookies for about 14-15 minutes or until the edges are slightly brown. The tops will crack a bit. This is OK. Remove from heat and let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool the rest of the way.
5
For the white chocolate glaze, combine the white chocolate and half-and-half in a heat-safe glass bowl placed over a barely simmering pot of water to create a double boiler. Make sure the bottom of the bowl does not touch the water. Stir occasionally until the white chocolate is mostly melted, but not all the way. Remove from heat and stir until smooth. Let the glaze cool at room temperature for about 20 minutes, or until slightly thickened.
6
Dip the the tops of the cookies into the white chocolate glaze. Garnish with fresh thyme. Serve immediately or store the cookies in an airtight container for 3-4 days. Enjoy!

920

kcal

Calories

Fat

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.

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

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 cups Cornmeal, 3/4 teaspoons Baking Powder, 1/4 teaspoons Fine Sea Salt, and more.

Yes, Cornmeal, Olive Oil Cookies With Lemon And Thyme 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, Olive Oil Cookies With Lemon And Thyme

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