Lemon Scroll Cookies
These rustic cornmeal S shapes, inspired by Italian krumiri cookies, are a delicious change of pace from traditional sweet cookies. Dust with icing sugar if desired.
Servings: 84
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 65 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | trace |
| chol | 20 mg |
| sodium | 33 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 3% |
| folate | 3% |
-
1-1/3 cups (325 mL) each all-purpose flour and yellow cornmeal
1 cup (250 mL) cold butter, cut into small pieces
3 egg yolks
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) vanilla
1 tsp (5 mL) grated lemon rind
Preparation:
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, whisk flour with cornmeal; using pastry blender or 2 knives, cut in butter until crumbly.
In separate bowl, beat together egg yolks, sugar and vanilla until thickened, about 5 minutes. Scrape over flour mixture. Add lemon rind; beat at medium speed just to blend. (Dough will be stiff but manageable.)
On work surface and working with 1/4 cup (50 mL) batter at a time, roll and shape into 15-inch (38 cm) long ropes. Cut into 3-inch (8 cm) lengths; bend into S shapes. Place, 1 inch (2.5 cm) apart, on prepared pan. Refrigerate for 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes. Let cool on sheets on racks for 3 minutes; transfer cookies to racks and let cool. (Make-ahead: Layer in airtight container and store for up to 4 days or freeze for up to 4 weeks.)
Additional Information
Source
Canadian Living Magazine: December 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »