Dairy-Free Cranberry Almond Lemon Cornmeal Cookies

Author: Canadian Living

A lemony glaze adds glisten to golden cookies, which have a surprisingly pleasing crunch of cornmeal.

  • Portion size 44 servings
  • Credits : Canadian Living Magazine: December 2008

Ingredients

  • 2 eggs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • 2/3 cups granulated sugar
  • 1 1/2 cup all-purpose flour
  • 3/4 cups cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon salt
  • 3/4 cups dried cranberries
  • 1/2 cup toasted slivered almonds
Lemon Glaze:
  • 2/3 cups icing sugar
  • 2 tablespoons lemon juice

Method

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.)

Nutritional facts Per cookie: about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 72.0
  • Total fat 2 g
  • Cholesterol 8 mg
  • Saturated fat trace
  • Total carbohydrate 12 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dairy-Free Cranberry Almond Lemon Cornmeal Cookies

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