Lemon Cornmeal Cookies That Don’t Go Stale? This recipe, which is in thousands of people’s cookbooks, and...
Ingredients
- About 3 cups of flour
- 1½ cups of cornmeal
- 1 cup of powdered sugar, minus a finger’s width
- 1 egg
- 3 heaping tablespoons of butter at room temperature
- 1 teacup of olive oil
- 2 heaping tablespoons finely ground walnuts
- Zest of 1 large lemon (grated on the fine side)
- Half a packet of baking powder
- 1 packet of vanilla
- Chocolate, melted in a double boiler
- Ground Antep pistachios
Preparation
- Combine all the ingredients except the flour and baking powder in a bowl and mix.
- Gradually add the flour and baking powder to form a soft dough that doesn’t stick to your hands.
- Pinch off pieces of dough, roll them into balls, and place them on a baking sheet lined with parchment paper.
- Bake in a 170-degree oven. After the first 10 minutes, cover the top of the oven to keep the tops white, and continue baking carefully.
- Transfer the baked and cooled cookies to a serving plate, drizzle with chocolate, and garnish with pistachios. Ready to serve.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 10 min
- Cooking: 30 min
- Servings: 7
- Published: 21.08.2026
Recipe Images
Recipe Author
Nazlı Güneş
12 recipes
