Lemon-Cornmeal Icebox Cookies – a delicious recipe with flour, yellow cornmeal, baking soda, salt, margarine, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the first 4 ingredients in a bowl, and set aside. Beat the margarine at medium speed of a mixer until light and fluffy. Gradually add the sugar, beating at medium speed of a mixer until well-blended. Add the lemon rind, vanilla extract, and egg white, and beat well. Add the flour mixture, and stir until well-blended. Turn the dough out onto wax paper, and shape into a 6-inch log. Wrap the log in wax paper, and freeze for 3 hours or until very firm.
2
Preheat oven to 350u00b0.
3
Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350u00b0 for 8 to 10 minutes. Remove from pan, and cool on wire racks.
280
kcal
Calories
3
g
Fat
58
g
Carbs
6
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 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup yellow cornmeal, 1/4 teaspoon baking soda, 1/8 teaspoon salt, and more.
Yes, Lemon-Cornmeal Icebox 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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