2 May, 2011  |   3 Comments

Glazed lemon and orange cornmeal cookies

Well, that was fun.
We delivered our May Day baskets.

Most happily, we delivered them to the neighbors that dislike us.
(Like, these neighbors actively growl in our direction — they don’t like our messy yard, they don’t like our (silent) dog, they just don’t like the chaos that comes with all the entertaining and family we have.)

Dropping off a basket filled with flowers and cookies on their front porch made me giddy with happiness.

Who knew that the act of non-escalation would feel so good?

The baskets held flowers, a card and these Lemon Orange Cornmeal cookies from those clever editors of Cook’s Illustrated magazine.

3/4 cup sugar
Zest grated from 2 lemons and 1 orange
1 3/4 cups all -purpose flour
1/4 cup cornmeal
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) cold, unsalted butter, cut into 1/2 inch cubes
1 large egg yolk
2 tablespoons lemon juice from the zested lemons above
1/2 teaspoon vanilla extract

1 tablespoon cream cheese, softened
2 tablespoons juice from 1 lemon
1 1/2 cups powdered sugar

Special tools
Food processor

Put the sugar and lemon and orange zests (zesty!) into your food processor. Process until the sugar looks damp and the zest is incorporated, abut 30 seconds.

Add the flour, cornmeal, baking powder and salt, pulse about 10 times. Sprinkle the butter over the contents of the food processor; pulse until it looks like sand (about 15 times).

In a wee cup, add the egg yolk, lemon juice and vanilla. Mix with a fork.

Push “On” on your food processor, add the juice mixture, slowly and continue processing until the dough forms a ball, about 15 seconds later.

Clear a work surface, dust with flour. Dump the contents of the food processor on the surface and gently knead to make sure no dry bits remain and the dough is the same all the way through.

Shape the dough into a cylinder about 2 inches in diameter. Wrap the dough in parchment and twist to seal — put in the fridge for about 2 hours or the freezer for an hour.

In the meantime, heat the oven to 375 degrees.

Line 2 big baking sheets with parchment paper or a Silpat. Pull the log from the wrapper and slice into thin rounds about {–} thick.

Place the rounds on the prepared baking sheets, spacing them about 1 inch apart. Bake until the centers of the cookies JUST start to color and the edges get golden brown. This can happen in an instant, so I’d set the timer for 5 minutes, turn the pans around at that time, set the timer for another 5 minutes, check again and keep a vigilant eye on those cookies.

Cool the cookies on the sheets for about 5 minutes, transfer the cookies to a wire rack and cool to room temperature.

Mix the glaze, by whisking the cream cheese and lemon juicce in a small bowl until well mixed.  Add the powdered sugar and whisk until smooth.
After the cookies have cooled, spoon a teaspoon of glaze onto each cookie and spread with the back of the spoon.

Let cookies set on a wire rack until the glaze is set (about an hour).

Hope your May Day was as fun as ours!
Welcome summer!

3 thoughts on “Glazed lemon and orange cornmeal cookies

  1. 1
    MLE says:

    So glad you enjoyed your May Day festivities! Those cookies look delicious. I’ve got some lemons leftover from the wedding and I may have to try the recipe. 🙂

  2. 2
    Z says:

    Killing with kindness. Love this (and the recipe!)

  3. 3

    […] Glazed lemon  and orange cornmeal cookies. Yum. […]

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