Best 3 Corn Flour Lemon Cookies Recipes
Indulge in the delightful symphony of flavors with our curated collection of corn flour lemon cookies. These delectable treats, hailing from the vibrant streets of Kerala, India, boast a captivating blend of tangy lemon zest and the wholesome goodness of corn flour. Embark on a culinary journey as we unveil two extraordinary recipes that celebrate this unique cookie.
The first recipe, a classic Corn Flour Lemon Cookies, showcases the harmonious balance of sweet and sour. With a tender and crumbly texture, these cookies are kissed with the refreshing zest of lemon, creating a burst of citrusy goodness in every bite.
The second recipe, a delightful twist on the classic, introduces a burst of aromatic cardamom to the mix. Cardamom's distinctive flavor adds an exotic touch to the cookies, elevating them from ordinary to extraordinary.
These cookies are not just a culinary delight but also a testament to the rich cultural heritage of Kerala. They are often prepared during festive occasions and hold a special place in the hearts of locals. With their bright yellow hue and tantalizing aroma, these cookies are sure to captivate your senses and leave you craving more.
CORN FLOUR LEMON COOKIES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 57m
Yield Makes about 1 dozen cookies
Number Of Ingredients 8
Steps:
- 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.
CORNMEAL COOKIES
These simple shortbread-like treats use plenty of butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 26
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.
Nutrition Facts : Calories 108 g, Fat 6 g, Protein 1 g
LEMON LOVER'S COOKIES
This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them-mine always are!-Virginia Dillard, Whitmire, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon zest; gradually add to creamed mixture and mix well., Shape into a 1-1/2-in. roll; wrap in plastic. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets., Bake at 350° until edges are golden brown,10-12 minutes. Gently remove to wire racks to cool completely., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, lemon juice and zest; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon zest if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 37mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
Tips:
- Use fresh lemon zest. Fresh lemon zest provides a more intense and flavorful taste than dried or bottled lemon zest. To zest a lemon, use a Microplane zester or a vegetable peeler with a fine blade.
- Use unsalted butter. Unsalted butter allows you to control the amount of salt in the cookies. If you only have salted butter, omit the additional salt called for in the recipe.
- Chill the dough before baking. Chilling the dough helps the cookies hold their shape and prevents them from spreading too much in the oven.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
Conclusion:
With their bright lemon flavor and crispy texture, these corn flour lemon cookies are a delicious and refreshing treat. They're perfect for any occasion, from a casual gathering to a formal party. And because they're made with corn flour, they're also gluten-free. So everyone can enjoy these delicious cookies!
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