Thursday, August 25, 2011

Lemon Zucchini Cornmeal Cookies

The recent favorite at our house - a Martha Stewart recipe that was just odd enough I had to try it. No leavening, no eggs. Cornmeal in cookies? Bake at 325 for 25 minutes?  My interest was piqued.


They are lovely, buttery cookies with that refreshing lemon and a nice crunch from the cornmeal.

See how excited Genevieve is?  She was demonstrating her love for "the best cookies ever!"  I have some secreted in the freezer - think I'll put them in her first-day-of-school lunch as a love note.  And that whole business of packing lunches for my school girl deserves a post in itself.  Hoo boy.

Ok, back to the kitchen full of tomatoes and jars.
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7 comments:

Making It Vintage said...

Liking the look of these, I think you've whetted my appetite and alerted my tastebuds.

lily

Kristen (by the book paper) said...

Those look so good! I bet the cornmeal helps with that nice crunch. We'll have to try them while the local zucchini is still out!

Eva Girl said...

They sound so strange! will have to try them sometime!

Christian @ Modobject at Home said...

Sounds like these would be good with tea. I love lemon cookies with tea.

BLD in MT said...

Well, now I am intrigued as well! I've got a zucchini waiting for just such a purpose.

Margo said...

Today I was browsing a Martha magazine and saw a recipe for Lemon Poppyseed Cookies - I never did make the muffins I blogged about, so I guess I'll just more lemon cookies!

Polly said...

I must try these! They look like they would do well with our gluten-and-dairy-free requirements, too. Plus I love tricking my son.

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