Light, buttery, lemony, quick and easy
Preheat oven to 475 degrees (yes, really).
Beat butter until smooth, light and pale. Sift sugar over butter and beat until completely incorporated. Beat in egg yolks one at a time, mixing well between each. Mix in lemon zest.
Sift flour and cornmeal into batter and mix just until blended.
Scoop batter into a cookie press and press out onto an unlined cookie sheet. Bake 1 sheet at a time, 4-5 minutes or until lightly browned, but still light buttery yellow. Watch carefully as it can quickly go from perfect to over browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 72 | ||
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Calories: 49 | ||
Calories from Fat: 15 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15mg | 5 % | |
Sodium 0.9mg | 0 % | |
Potassium 14.2mg | 0 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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