Lemon Cornmeal Cookies

Just before our trip to Atlanta, my bloggy friend Kat from Low Tide, High Style sent me a link to a terrific Giada recipe for Lime and Cornmeal Cookies with a Citrus Glaze.  It looked like a great crispy cookie that would pack well, so I wanted to make some for our trip.  Unfortunately, I only had lemons in the house.

So here's my adaptation of her recipe:  Lemon Cornmeal Cookies.

In a food processor, I pulsed together a stick of unsalted butter, 1 cup sugar, and the zest of 2 lemons.

I added 1 egg, 3 tbsps of lemon juice, and 1/2 teaspoon of vanilla extract, and processed til smooth.

I added 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/2 cup sweet rice flour, 1/2 cup cornmeal, 1/2 tsp baking powder, and 1/4 tsp salt, and processed until it formed a dough.

I kneaded the dough on my floured counter, formed it into a ball, flattened it into a disc, wrapped it in plastic, and refrigerated it for half an hour.

After it had time to chill, I preheated the oven to 350, and rolled out the dough to 1/4 inch thickness.  I used my 3 inch biscuit cutter

 to cut about 20 cookies total, rerolling the scraps to cut more cookies.

These cookies are baked until golden around the edges around 15-18 minutes.  While they cooled, I made the glaze.  The glaze absolutely makes these cookies.  Don't even think about skipping the glaze.  In a bowl, I combined 3 tbsps lemon juice with the zest of one lemon.

I whisked in 1 1/3 cups powdered sugar,

and spooned 1 teaspoon of glaze onto each cookie.  I let the glaze harden up for an hour before packing up the cookies for the trip.  These cookies traveled extremely well, and would be great to add to care packages for students away at college.

Thanks for popping in and baking with me.  I'm linking up to Bizzy B. Bakes' Bake with Bizzy.