Lemon Ginger Cornmeal Cookie

With Oaxacan green cornmeal from the pantry, I swapped out regular yellow cornbread for something with a toasty, slightly gritty shortbread texture. A full tablespoon of lemon zest and fresh ginger keep it bright and lively instead of heavy. With no leavening and just a yolk, it’s a cornmeal shortbread — crisp at the edges, rich and a bit moist in the middle, and makes me feel healthy!

Ingredients

  • 1/2 C and 2 T flour
  • 1/2 C cornmeal
  • sea salt - pinch
  • 1/2 C butter, unsalted at room temperature
  • 1/2 C sugar
  • 1 T lemon zest
  • 1 t minced ginger
  • 1 egg yolk

Directions

  1. Heat oven to 400 F
  2. Combine flour, cornmeal, salt in a small bowl, set aside.
  3. In a medium bowl add butter, sugar, lemon, and ginger.
  4. Mix on low speed about 30 seconds and increase to medium high speed until the butter mixture is light and fluffy, about 90 seconds.
  5. Add egg yolk and mix.
  6. Add flour until just blended on low speed.
  7. Use a 2-t scoop onto a silicone mat makes 27 cookies. These don't spread much during the bake.
  8. Flatten the balls with a flat-bottomed glass.  I painted the bottom with olive oil instead of sugar to keep it from sticking. It was sweet enough.
  9. Bake 10 minutes or until edges are golden brown.  
  10. Cool and enjoy. Store in an airtight container to maintain crispness.