Dessert

Lemon-Cornmeal Sheet Cookie is for Dessert.

Lemon-Cornmeal Sheet Cookie takes 15 minutes to prepare.

Lemon-Cornmeal Sheet Cookie takes 22 minutes to cook.

Lemon-Cornmeal Sheet Cookie makes 8 servings.

The ingredients for Lemon-Cornmeal Sheet Cookie are:

*Whole Wheat Flour, 3/4 cup
*Cornmeal, degermed, unenriched, white 3/4 cup
Baking Powder, 1/4 tsp
*Coarse sea salt, 1/8 tsp
Butter, unsalted, 3 tbsp
Granulated Sugar, 1/2 cup
*Raw sugar, 2 tsp
Egg, fresh, 1 large
Egg white, 1
Lemon zest, 2 tsp
Almonds, 2 TB, sliced

Here is how you make Lemon-Cornmeal Sheet Cookie:

1. Preheat oven to 350. Whisk together flour. cornmeal, baking powder, and salt in a medium bowl.2. Beat butter and 1/2 C sugar with a mixer on medium speed until [ale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low and beat into flour mixture.3. Press dough into an even 1/4 inch thickness on parchment lined baking sheet. Lightly beat egg white and brush on top of dough. Sprinkle with almonds and raw sugar. Bake until golden brown, 22-25 minutes. Let cool on a wire rack. Break into pieces.Serving Size: Break into pieces to serve 8Number of Servings: 8Recipe submitted by SparkPeople user JANNEPERRY.

The nutritional information for Lemon-Cornmeal Sheet Cookie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 203.0

• Total Fat: 6.2 g
• Cholesterol: 34.7 mg
• Sodium: 68.4 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 2.2 g
• Protein: 4.3 g