- 1 ½ cups all-purpose flour.
- ¼ cup cornmeal.
- 1 tsp baking powder.
- ½ cup butter, softened.
- 2 tbsp corn oil.
- ¾ cup sugar.
- 1 tbsp vanilla extract.
- 2 eggs.
- 3 tbsp lemon juice.
- 1 tbsp grated lemon zest.
Directions:
3- Add flour, cornmeal and baking powder. Mix just until dough comes together, do not overmix.
5- Preheat oven to 325°F. Lightly grease a baking sheet.
6- Remove dough from refrigerator and cut into ¼ inch thick slices. Place cookies on prepared baking sheet.
- ¼ cup cornmeal.
- 1 tsp baking powder.
- ½ cup butter, softened.
- 2 tbsp corn oil.
- ¾ cup sugar.
- 1 tbsp vanilla extract.
- 2 eggs.
- 3 tbsp lemon juice.
- 1 tbsp grated lemon zest.
Directions:
1- In a mixing bowl, blend butter, oil, sugar, and vanilla until combined.
2- Add eggs, lemon juice, and zest; mix to combine.
3- Add flour, cornmeal and baking powder. Mix just until dough comes together, do not overmix.
4- Divide dough in half. Roll each half into a log about 1 inch in diameter. Cover with plastic wrap and refrigerate 2 hours.
5- Preheat oven to 325°F. Lightly grease a baking sheet.
6- Remove dough from refrigerator and cut into ¼ inch thick slices. Place cookies on prepared baking sheet.
7- Bake 10 minutes or until lightly browned.
8- Cool slightly, then transfer to a wire rack to cool completely.