Lemon Cornmeal Cookies

1. 1

   In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips.

2. 2

   Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined

3. 3

   ; flatten slightly with a glass. Bake at 350u00b0 for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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