I have always been a huge fan of lemon desserts.
There is something about the citrusy tang from the lemon and the sweet from the sugar that gets me every time.
When I make a lemon dessert, I'm often reminded of the bittersweet nature of life as well.
How can these two flavors, the bitter and the sweet, work together in such harmony??
This last weekend, The Hubble was able to come for another quick weekend visit. These visits are usually no more than 2-3 days. This time, he flew in on Friday afternoon and had to leave again Monday afternoon.
Though the visit was amazing, it was way too short. And I also know that it was the last quick weekend visit we will have. Bittersweet.
The next visit we will have from The Hubble is going to be about 2 weeks! I love that we will have him so long, but I also know that will be the last time we will see him before he deploys. Bittersweet.
My Father in Law is here this week. He came over the weekend (which is why The Hubble surprised us with another visit). The time with him, my Mother in Law and the kiddos has been exceptional...but that means they are leaving this weekend. Bittersweet.
I am definitely the kind of person that believes you can't know good without knowing the bad so I do understand how bitter and sweet can make such a great marriage. Without one, we wouldn't know the other right??
Now, on to these cookies.
As the weather is starting to cool off and Autumn is slowly making her presence known, we should savor these last moments of summer.
And what better way to do that than a light, yet hearty lemon cookie??
These had just the right amount of lemon balanced with the sugar. I loved the added texture from the cornmeal in this cookie. It really gave it that something extra.
I suggest you make these cookies and share them with loved ones. And consider how wonderful life really is!!
(Please read all the way to the end of this post, after the recipe. Thanks!)
In a small mixing bowl, combine the flour, zest, salt and cornmeal.
In a large mixing bowl, combine the butter, sugar, egg and lemon juice until incorporated.
Add in the dry ingredients a little at a time until just combined.
Roll about 1 1/2 Tablespoons each of dough into balls and place them on a cookie sheet. Flatten the dough slightly with your fingers into a thick disk.
Bake the cookies until the edges are a nice golden brown color. Cool them on the sheet then transfer to a cooling rack to cool completely.
Serve them up and enjoy!!
Lemon Cornmeal Cookies
Slightly adapted from Martha Stewart
Printer Friendly Version
- 1 1/2 cups unbleached, all purpose flour
- 1 cup yellow cornmeal
- 1 Tablespoon lemon zest
- 1/2 teaspoon salt
- 12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon lemon juice
- Preheat oven to 350 degrees F.
- In a small mixing bowl, combine flour, cornmeal, lemon zest and salt. Set aside.
- In a large mixing bowl, mix together the butter, sugar, egg and lemon juice.
- Gradually add the dry ingredients to the butter and sugar mixture until just combined.
- Roll dough (about 1 1/2 Tablespoons each) into balls and place on cookie sheet. Use fingers or the back of a spoon to flatten dough slightly.
- Bake until edges are lightly golden, about 20-25 minutes.
- Let cool on the baking sheet a few minutes then transfer to a cooling rack to cool completely.
- Serve and enjoy!!
Another thing that is hurting my heart right now are the wildfires in the surrounding Austin areas. Since moving here to the Austin area, I have fallen in love with this place. But the drought has been hard and the wildfires that are exploding in the area are devastating. I am especially heartsick for those in Bastrop where the fire is still raging out of control. We have friends whose homes are being threatened out there and too many people have lost everything...including two people who have lost their lives. If there is anything you can do to help...Please consider donating to the American Red Cross of Central Texas. The families affected by these fires need so much help right now.