| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter at room |
|
|
Temperature |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Sugar |
| 2 |
lg |
Eggs at room temperature |
|
|
Finely grated zest of 1 |
|
|
Lemon |
| 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Flour |
| 1 |
c |
Yellow cornmeal |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
|
|
Sugar to roll cookies in |
INSTRUCTIONS
Cream butter, honey, and sugar together. Beat in the eggs and stir in the
lemon zest and vanilla. In separate bowl combine flour, cornmeal, baking
powder and salt. Stir the dry ingredients into the creamed mixture in 2
stages until evenly blended. Cover and refrigerate dough for 3 hours. May
be refrigerated overnight. Preheat oven to 375 and grease cookie sheets.
Shape dough into 1 1/4 inch balls . Roll the balls in sugar and place them
on sheets about 2 inches apart. Bake for 15 minutes until the tops are
slightly resistant to entle finger pressure. Cool on a rack. Makes 2 dozen
cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type by
Eleanor Creighton
Posted to MM-Recipes Digest V4 #279 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Oct 23, 97
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