Lemon Peach Cornmeal Cookies

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

 Ingredients

  • 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 tsp. fresh lemon zest
  • 1 peach, peeled and pitted
  • Pinch of salt
  • 2 large eggs

Equipment

  • Food processor
  • Cookie sheet
  • Parchment paper
  • Cookie cutters
  • Cooling rack

Directions

  • 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.
  • Blend in peach and lemon zest.
  • Blend in eggs until smooth (a minute or two). The dough should be thick and sticky.
  • Refrigerate the dough for about an hour. Alternatively, you could go to bed and bake them in the morning while you have your coffee.
  • 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.
  • 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.
  • Let the cookies cool for a few moments. then transfer them to a cooling rack to cool for at least 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. Enjoy!