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
MethodIn 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
- Iron 2.0
- Folate 7.0