Dairy-Free Cranberry Almond Lemon Cornmeal Cookies
14 people added this to their Recipe Box
This recipe makes 44 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 72 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 12 g |
| fibre | 1 g |
| chol | 8 mg |
| sodium | 45 mg |
| % RDI: | - |
| iron | 2 |
| folate | 7 |
A lemony glaze adds glisten to golden cookies, which have a surprisingly pleasing crunch of cornmeal.
Ingredients
- 2 eggs
- 1/4 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1-1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1 tsp baking soda
- 1 tsp grated lemon rind
- 1/4 tsp salt
- 3/4 cup dried cranberries
- 1/2 cup toasted slivered almonds
- Lemon Glaze:
- 2/3 cup icing sugar
- 2 tbsp lemon juice
Preparation
In bowl, beat eggs, olive oil, vegetable oil and sugar until pale. In separate bowl, whisk flour, cornmeal, baking soda, lemon rind and salt ; stir into egg mixture. Stir in cranberries and almonds.
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheet; bake in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to rack.
Lemon Glaze: In bowl, whisk sugar with lemon juice; brush over cookies. Let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheet; bake in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to rack.
Lemon Glaze: In bowl, whisk sugar with lemon juice; brush over cookies. Let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Lactose-free; Bake; Cranberries; Almonds;
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