Photo: Corn Flour Lemon Cookies Recipe
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 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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By sueedw
on December 14, 2011
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These spread all over the entire pan and looked like lemon bars rather than cookies. Not good.
By elzbelz
on February 11, 2011
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Having read the other reviews, I decided to add a bit of baking powder to this recipe. I also used whole eggs instead of egg whites. I didn't chill the dough at all, but dropped it by the teaspoon. The results were delicious--delicate, but with a bit of rise to them.
By kateyarrington
Austin, TX
on March 22, 2010
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I tried making these cookies with both corn flour and with almond flour. The texture wasn't great on either version - and they fell apart (the bottoms fell out after cooling. I liked that they weren't terribly sweet, but they left a bad aftertaste. I would not make these again.
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