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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
- 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.
- 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.
- 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!)
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