Yellow Cornmeal Cookies bring back the comforting scent of traditional home kitchens, where cornmeal was not only used for polenta but also for simple, rustic baked goods. These cookies have a slightly coarse texture and a delicate lemon aroma that makes them perfect for breakfast or afternoon tea. They are humble yet full of character, crispy on the outside and tender inside. A timeless recipe made with basic ingredients and lots of authenticity. Let’s see how to make Yellow Cornmeal Cookies.
Traditional
Sweet
Easy
Vegetarian
Yellow Cornmeal Cookies
Rustic cookies made with fine cornmeal and lemon zest, fragrant and perfect for breakfast or tea time.
Ingredients
Tools
- Mixing bowl
- Whisk or spoon
- Rolling pin
- Cookie cutters
- Baking tray
- Parchment paper
- Oven
Instructions
- In a bowl mix cornmeal, all-purpose flour, baking powder, salt and baker’s ammonia.
- Add sugar, grated lemon zest, eggs and softened margarine.
- Knead until smooth and compact.
- Roll out the dough on a floured surface to about 1 cm thickness.
- Cut into desired shapes.
- Place on a baking tray lined with parchment paper.
- Bake in a preheated oven at 200°C (392°F) for about 10 minutes until golden.
- Let cool before serving.
Nutritional values (per serving)
Calories
320 kcal
320 kcal
Fat
15 g
15 g
Carbohydrates
45 g
45 g
Protein
5 g
5 g
Sugar
18 g
18 g
Fiber
2 g
2 g
Sodium
120 mg
120 mg
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