These cookies caught my eye when I was browsing the Cooking Light website.  Jon loves lemon cookies, bars, cake, etc.  He was thrilled when he left for school this morning that I was making these today.  These turned out really good.  They have a unique texture due to the cornmeal in them.  The lemon flavor is slight, but pairs well with the ginger.  A nice after dinner treat! 

• 1  cup  gluten-free flour mix – I used Carol’s Sorghum Mix (about 4 1/2 ounces, which was less than a cup)
• 1/2 tsp xanthan gum
• 1/3  cup  yellow cornmeal (I used Bob’s Red Mill)
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground ginger
• 3/4  cup  plus 2 tablespoons sugar
• 6  tablespoons  butter, softened
• 1  large egg
• 1  tablespoon grated lemon rind (one lemon made a little less than 1 TBSP)

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes (I checked mine at 10 and they were done) or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Nutritional Information

Calories: 55 /per cookie (based on 36 cookies)

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