Description
Delightful Lemon Cornmeal Cookies with a sweet and tangy jam filling, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup fruit jam (your choice of flavor)
- Powdered sugar for dusting
Instructions
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the lemon zest and lemon juice, mixing well.
- In another bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls and place them on a baking sheet lined with parchment paper. Make a small indentation in the center of each ball and fill it with a teaspoon of jam. Bake for 12-15 minutes or until the edges are lightly golden.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For a dairy-free option, use vegan butter instead of unsalted butter.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with different jam flavors to find your favorite combination!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Lemon Cornmeal Cookies, Jam Filling, Dessert, Baking