Lemon Cornmeal Cookies
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Lemon Cornmeal S Cookies

These Lemon Cornmeal S cookies are really quite tender with a lovely gritty texture from the addition of yellow corn meal and carry a subtle lemon scent, enough to perk up your taste buds.
Course Dessert
Cuisine Italian
Keyword S cookies, Italian cookies, lemon cookies, cornmeal cookies,
Servings 4 dozen
Author Marisa

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 cup yellow corn meal fine grind
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup granulated sugar
  • lemon zest from 2 lemons
  • 2 large eggs plus 4 egg yolks reserve the remaining egg whites for brushing over the cookies before baking
  • 1/2 cup unsalted butter melted
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • turbinado sugar to sprinkle over the cookies optional

Instructions

  • Line 3 baking sheets with parchment paper and set aside while you prepare the cookie dough.
  • In a large bowl whisk together the flour, cornmeal, baking powder and salt then set aside.
  • Place the sugar and lemon zest in a food processor and pulse together for about 20 seconds to make a quick lemon sugar, then set aside.
  • In the bowl of a stand mixer or hand held mixer, beat together the 2 whole eggs, 4 egg yolks, and lemon sugar on medium high speed for 5 minutes till thickened.
  • Mix in the melted butter, lemon juice and vanilla extract until combined.
  • Stir in the flour mixture until thoroughly combined.
  • The dough will be soft but manageable to work with.
  • Preheat the oven to 350 degrees F while you start rolling and shaping the S cookies.
  • Scoop out a large ball of cookie dough using an ice-cream scoop.
  • Dust hands with a bit of flour and roll out to form a 12 inch long rope about a 1/2 inch in diameter.
  • Cut the rope into 3 equal pieces of 4 inches each.
  • Transfer each piece one at a time to the prepared cookie sheet and bend into an S shape while spacing the cookies about 2 inches apart.
  • Beat the reserved egg whites and brush lightly over the S shaped cookies.
  • Sprinkle the cookies with the turbinado sugar and bake for about 13 to 15 minutes.
  • When done the cookies should have a lovely golden color.
  • Transfer the cookies to a cooling rack.
  • Allow to cool and enjoy with a cup of coffee or tea.

Notes

If planning to dip some of the cookies in a lemon glaze, OMIT brushing the S cookies with beaten egg whites and the turbinado sugar, then bake as directed. Once cooled dip them in a lemon glaze to a ratio of 1 cup powdered sugar to 2 tablespoons lemon juice, approximately, depending on how thick you want the lemon glaze. Top with sprinkles of your choice before icing sets.