Lemon Peach Cornmeal Cookies September 04 2014

Looking for something new to do with your cornmeal? Cookies are always great! 



  • 1 1/2 Sticks of unsalted butter,chilled, and cut into a dozen or so pieces
  • 1 3/4 Cups cornmeal
  • 3/4 Cup sugar
  • 1/3 Cup all-purpose flour 
  • 2 Teaspoons fresh lemon zest
  • 1 Peach, peeled and pitted
  • Pinch of salt
  • 2 Large eggs


  1. Combine the cornmeal, flour, sugar, and salt in a food processor and blend together by pulsing until uniform (a minute or so). Add the butter a piece or two at a time while pulsing the processor. Pulse until uniform. The dough should look like breadcrumbs.
  2. Blend in peach and lemon zest.
  3. Blend in eggs until smooth (a minute or two). The dough should be thick and sticky. 
  4. Refrigerate the dough for about an hour. Alternatively, you could go to bed and bake them in the morning while you have your coffee
  5. Cold dough works best, so work quickly! Roll the dough out onto a well-floured surface. It should be around a third of an inch thick. Cut out your cookies.
  6. Put the cookies onto a cookie sheet lined with parchment paper, or a well greased cookie sheet (I like spray coconut oil). Space the cookies about 2 inches apart. Bake for approximately 15 minutes in an oven pre-heated to 350. The cookies should be well browned on the bottom.
  7. Let the cookies cool for a few moments. then transfer them to a cooling rack to cool for at lest 10 minutes. 
This recipe yields around 3 dozen cookies, depending upon the cutter size. They can be frozen for a month or so, and will keep up to a week in an airtight container.