Dairy-Free Cranberry Almond Lemon Cornmeal Cookies Dairy-Free Cranberry Almond Lemon Cornmeal Cookies

Author: Canadian Living

A lemony glaze adds glisten to golden cookies, which have a surprisingly pleasing crunch of cornmeal.

  • Portion size 44 servings
  • Credits : Canadian Living Magazine: December 2008

Ingredients

Lemon Glaze:

Method

In bowl, beat eggs, olive oil, vegetable oil and sugar until pale. In separate bowl, whisk flour, cornmeal, baking soda, lemon rind and salt ; stir into egg mixture. Stir in cranberries and almonds.

Drop by 1 tbsp (15 mL) onto parchment paper–lined baking sheet; bake in 350°F (180°C) oven until light golden, 10 to 12 minutes. Transfer to rack.

Lemon Glaze: In bowl, whisk sugar with lemon juice; brush over cookies. Let cool. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts Per cookie: about

  • Sodium 45 mg
  • Protein 1 g
  • Calories 72.0
  • Total fat 2 g
  • Cholesterol 8 mg
  • Saturated fat trace
  • Total carbohydrate 12 g

%RDI

  • Iron 2.0
  • Folate 7.0
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Dairy-Free Cranberry Almond Lemon Cornmeal Cookies

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