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Lemon Cornmeal Cookies

The Ultimate Cake Mix Cookie Book

Makes 3 1/2 dozen cookies

Ingredients

  • 1 (18.25-ounce) package white cake mix
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 large egg
  • 1 tablespoon grated lemon peel
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar 

 

1. Preheat oven to 350°F. Mix the cake mix, butter, egg, and lemon peel in a large bowl with an electric mixer on medium speed 1 to 2 minutes until blended. Mix in cornmeal with a wooden spoon.

2. Place the sugar in small, shallow bowl. Roll the dough into 1-inch balls, then roll in sugar. Place on ungreased cookie sheets and flatten slightly with spatula or palm.

3. Bake 9 to 12 minutes or until centers are just set. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely.

 

Variations for Lemon Cornmeal Cookies

Lemon-Thyme Cornmeal Cookies: Prepare as directed but add 1 1/2 teaspoons chopped fresh thyme leaves to the dough.

Rosemary Polenta Cookies: Prepare as directed but use white cake mix, orange peel in place of lemon peel, and add 2 teaspoons minced fresh rosemary leaves.

© Sourcebooks, Inc. The Ultimate Cake Mix Cookie Book by Camilla Saulsbury

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