Lemon Cornmeal Cookies

During Kwanzaa, muhinid, or ears of corn, symbolize children in the family. These tasty cookies are great sandwiched with a lemon scented frosting for a treat both adults and children will love.

Ingredients:

  • 1 Basic Cookie Recipe
  • 1 Basic Vanilla Frosting Recipe
Additions:
  • ½ cup of stone ground yellow cornmeal
  • 1 tsp of fresh lemon juice
  • 1 tsp of fresh lemon zest
Directions:
  1. Make the basic cookie dough adding the ground cornmeal in with the flour and mix well to incorporate throughout the dough.
  2. Divide the dough into 10 equally sized portions and roll into a log about 1 ½ inches in diameter. The size of a paper towel roll.
  3. Wrap the “logs” up in plastic wrap and put into the freezer for 2 hours to harden and chill.
  4. In the meantime, make the frosting adding 1 tsp of both lemon juice and lemon zest to the recipe. Keep covered in the refrigerator until ready to use.
To bake:
  1. Remover the dough from the freezer. Using a very sharp knife or a wire cheese knife, slice the dough into discs about 1/8 inches thick. Your goal is to get about 12 discs per log.
  2. Lay the discs onto a prepared baking sheet about 2 inches apart and bake for 10 – 15 minutes at 375 degrees. Let cool completely before the next step.
  3. Once cooled, spread about 1 tsp of frosting onto one cookie, then top with another to make a sandwich. Repeat the process with the remaining cookies. You will end up with about 5 dozen cookies.