Italian Cornmeal Cookies
Recipe tags: breading-batter mix, easy difficulty, dessert, roast
|1¾ cup||all-purpose flour|
|1 cup||Shore Lunch® Cornmeal Recipe Fish Breading Mix|
|¾ cup||unsalted butter, softened|
|2 tsp||lemon zest|
|1 Tbsp||vanilla extract|
|⅓ cup||sugar for rolling|
Line 2 cookie sheets with parchment paper. For best results, bake 1 sheet of cookies at a time.
In a medium bowl, sift together flour and Shore Lunch® Cornmeal Recipe Breading Mix; set aside.
In a large mixing bowl with an electric mixer, beat butter, sugar, lemon zest, and vanilla, until creamy. Beat in whole egg and yolk.
Scrape bowl and slowly add in flour mixture, beating after each addition.
Cover and refrigerate dough for 30 minutes; 15 minutes before removing dough from refrigerator preheat oven to 350°F.
Shape dough into 1-inch balls, roll gently in sugar and place on prepared baking sheet.
Gently flatten dough balls with the bottom of a drinking glass that has been buttered and dipped in sugar.
Bake until done, 12 to 15 minutes or when edges are golden brown.