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Corn Flour Lemon Cookies
Recipe courtesy Michael Chiarello, 2007

Ingredients
3/4 cup all-purpose flour
3/4 cup corn flour
1 cup sugar
1 1/2 sticks softened butter
2 lemons, zested
Pinch salt
4 egg yolks
4 ounces chopped almonds

Directions
Preheat oven to 350 degrees F.

In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest
and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a
time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

into a log shape. Let the dough rest in the refrigerator for 30 minutes.

Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds
onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12
minutes. The cookies should be set and light golden brown.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved