Lemon Cornmeal Cookies

I like using a mini-ice cream scoop for drop cookies.
That way they all come out the same size.

Okay. Enough with the recipes that are delicious but terrible for you. I did just join a gym, after all. Time for some recipes that are delicious and not so unhealthy!

I suspect that these would be great sandwiched around
a small scoop of strawberry ice cream.

These cookies were a total home-run. They're really less like cookies and more like little cakes. Little light, sweet, delicately lemon-y, cornbread-esque cakes.

Go make these now. Do it.

Lemon Cornmeal Cookies
via Cooking Light Magazine

1 ¼ cups flour
½ cup cornmeal
2 teaspoons baking powder
¼ teaspoon salt
½ cup sugar
¼ cup butter, softened
¼ cup canola oil
¼ cup light-colored corn syrup
2 teaspoons grated lemon rind
2 large egg whites

Step 1: Preheat oven to 350°F.

Step 2: Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring well.

Step 3: Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add oil, syrup, rind, and egg whites, beating until blended.

Step 4: Gradually add flour mixture to sugar mixture; beat well. Drop dough by level tablespoons (or, like I did, with a mini-ice cream scoop) 1 inch apart on a lightly greased baking sheet.

Step 5: Bake for 10 minutes or until edges are golden.