Virtual Cookie Exchange: Lemon Cornmeal Cookies

virtual cookie exchangeWelcome to our Virtual cookie exchange, where you can participate without consuming any calories because it’s all virtual!

Got a favorite recipe you want to share? It doesn’t have to be original if you can site the source, you just need a picture! Fill out this form to be included.

 

Today’s recipe is fr0m contributor Heather who also has a cooking blog, Girl and Her Kitchen.

Lemon Cornmeal Cookies

1 8.5 ounce package of corn muffin mix ( I always use Jiffy)
1/2 cup quick cooking rolled oats
1/4 cup sugar
2 tblsp butter, softened
2 tsp milk
1 egg, beaten
2 tsp finely shredded lemon peel

  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a medium bowl, stir together muffin mix, oats, sugar, butter, milk, egg, and lemon peel until well combined.
  2. Form a tablespoon sized ball of dough and evenly space on cookie sheet. These do spread while baking more than you would anticipate so space them well.
  3. Bake for 8-10 minutes or until lightly browned. Transfer to a wire rack and let cool. You may store them at room temperature for up to 3 days or freeze them for later use. (Which I always do!)
Lemon Cornmeal Cookies

Now it’s your turn! Share your favorite recipe with us! Follow the instructions above OR share a link to the recipe, pin, etc in  the comments!

 

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About Melissa Haak 859 Articles
Melissa is mom to 4. She used to dream of traveling the world, now she dreams of a clean kitchen. She can be found on most social media sites as @PBinmyHair because with this much hair and four kids, you're bound to find something in it.

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