Cornmeal gives these light, lemony cookies a pleasant crunch. Lemon and raspberry are a classic combination, but you can use any seedless jam you like.
- Portion size 30 servings
Ingredients
Raspberry Butter Icing:
Method
In large bowl, beat butter with sugar until fluffy; beat in egg, lemon zest and vanilla. In separate bowl, whisk together flour, cornmeal, baking powder and salt; stir into butter mixture in 3 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, at least 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round crinkle cookie cutter, cut out circles, re-rolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms and edges are light golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
Raspberry Butter Icing: In large bowl, beat butter until smooth; beat in icing sugar. Add jam; beat until smooth. Spread about 1 tbsp of the icing over bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. Refrigerate until set, about 30 minutes. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts per cookie: about
- Sodium 55 mg
- Sugars 16 g
- Protein 1 g
- Calories 161.0
- Total fat 7 g
- Potassium 16 mg
- Cholesterol 24 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 6.0
