Lemon Scroll Cookies Lemon Scroll Cookies

Author: Canadian Living

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.

  • Portion size 84 servings
  • Credits : Canadian Living Magazine: December 2005



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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 33 mg
  • Protein 1 g
  • Calories 65.0
  • Total fat 3 g
  • Cholesterol 20 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g


  • Iron 2.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 3.0
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Baking & Desserts

Lemon Scroll Cookies