Welcome 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 cite the source. You just need a picture! Fill out this form to be included.
Today’s recipe is from contributor Heather, who also has a cooking blog, Girl and Her Kitchen.
Lemon Cornmeal Cookies
1 8.5 ounces package of corn muffin mix ( I always use Jiffy)
1/2 cup quick-cooking rolled oats
1/4 cup sugar
2 tbsp 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 spaced on the 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!)
Now it’s your turn! Please 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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