Last weekend we went to visit some friends and I wanted to bring cookies. Something not overly sweet or heavy - summer cookies. So working with several different recipes I came up with these. When they first come out of the oven the lemon flavor isn't that strong but it seems to develop by the next day. They're soft, not crisp, which I like, but the cornmeal gives them some texture. The ginger doesn't come through so leaving it out might not make a difference.
130 g all-purpose flour (about 1 cup)
65 g cornmeal
1/4 tsp salt
1/4 tsp ground ginger
1/2 tsp baking powder
1/4 cup unsalted butter, softened
150 g sugar (about 3/4 cup)
1 lg egg
2 Tbsp lemon juice
1 tsp lemon zest
1/4 tsp lemon extract
Preheat oven to 350°F.
Combine flour, cornmeal, salt, ginger & baking powder.
Cream together butter & sugar. Add egg and beat well. Add lemon juice, zest & extract. Mix to combine. Stir in flour mixture.
Drop by tablespoonfuls 1-inch apart on parchment lined baking sheets.
Bake for 9 minutes or until the edges are just starting to brown and the tops are still pale.
Remove parchment from baking sheets and cool on parchment. They kind of stick to the parchment until they cool a bit.
This made 28 cookies using my scoop.
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