Zesty Cornmeal Cookies

My sister Penelope made these cookies to add to a gift of homemade baked goods provided to the volunteers at her local library. Apparently everyone loved their zesty flavour and intriguing texture. There's nothing like a bit of  intrigue to keep volunteers on board.

Ingredients for the Lemon Polenta Cookies:

• 1/2 cup finely ground cornmeal
• 1 and 1/2 cups of all purpose flour
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup granulated sugar
• zest of 1 lemon
• 2 tablespoons lemon juice
• 1 egg

Ingredients for glaze:

• 1/2 cup icing sugar
• 1 and 1/2 to 2 tablespoons lemon juice

Preheat your oven to 350 degrees F.  Whisk together the flour, cornmeal and salt in a mixing bowl and set aside. Using an electric mixer, beat together the butter and sugar until light and fluffy. Add the lemon juice, zest and egg and beat until incorporated. Add the cornmeal/flour mixture and mix on a low speed until everything is combined (about a minute). Scoop tablespoon-sized balls of dough onto parchment paper-lined cookie sheets, leaving a bit of room for spread. Bake until golden at the edges, between 14 and 18 minutes. 

Sharing space with the remaining dates squares.

While the cookies are baking, whisk together the lemon juice and icing sugar. Drizzle over the baked cookies.

Editorial Note: This recipe was first published in the Ottawa Citizen.