• Cooking Time: 12
  • Servings:
  • Preparation Time:



  • 1 3/4 c all-purpose flour
  • 1 cup polenta or yellow corn meal
  • 1/2 tsp salt
  • 1 cup softened unsalted butter
  • 2/3 cup sugar
  • 1 tbsp lemon zest
  • juice of zested lemon
  • 1 egg plus 1 egg yolk
  • 1 tsp vanilla


  • preheat oven to 350 degrees. whisk together corn meal, flour, and salt.
  • cream sugar, butter, lemon juice and zest. beat until light and fluffy. add egg and egg yolk one at a time. gradually combine dry mixture with wet mixture. add vanilla extract. drop a 2 tsp size amount on parchmet paper and flatten with wet fingers or pip with a 1/2 in star tip in the shape of an "S". bake for 10 to 12 min. i pipe teeny tiny ones just for fun!! Remember: adjust the cooking time to the size of the cookie. if you make them larger, cook longer; smaller cook for a shorter amount of time.

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