deathbycupcakes (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} deathbycupcakes) wrote,@ 2005-06-07 20:45:00 |
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lemony goodness
It's summer - kind of - and I wanted to make something that tasted like the season. But because it's summer - kind of - and this means less clothes to hide beneath, I also wanted something to help my girlish figure.
Thus: Cooking Light's Lemon-Cornmeal Icebox Cookies
This recipe is from the magazine's November 1997 issue and they would be super low-fat and low-calorie if I hadn't doubled the size of each cookie to get a thickness/texture that I liked. The first batch I brought out of the oven seemed too thin for proper enjoyment. I do like some thin-styled cookies - but usually only if they're the kind you bake to a crisp. These are not baked to a crisp and thus just seem sort of crumbly and flimsy unless you slice them at least a half-inch wide. As a half-inch slice they come out chewy and tender. The lemon taste is wonderful and they taste really great on a warm summer night if you're sipping wine (red, white, whatever - honest) or iced tea. Double the calories is definitely worth it ... girlish figure be damned...
It's summer - kind of - and I wanted to make something that tasted like the season. But because it's summer - kind of - and this means less clothes to hide beneath, I also wanted something to help my girlish figure.
Thus: Cooking Light's Lemon-Cornmeal Icebox Cookies
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine, softened
3/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg white
Cooking spray
Combine the first 4 ingredients in a bowl, and set aside. Beat the margarine at medium speed of a mixer until light and fluffy. Gradually add the sugar, beating at medium speed of a mixer until well-blended. Add the lemon rind, vanilla extract, and egg white, and beat well. Add the flour mixture, and stir until well-blended. Turn the dough out onto wax paper, and shape into a 6-inch log. Wrap the log in wax paper, and freeze for 3 hours or until very firm.
Preheat oven to 350°.
Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks.
Yield: 2 dozen (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 62(29% from fat); FAT 2g (sat 0.4g,mono 0.9g,poly 0.6g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 50mg; FIBER 0.2g; IRON 0.2mg; CARBOHYDRATE 10.4g
This recipe is from the magazine's November 1997 issue and they would be super low-fat and low-calorie if I hadn't doubled the size of each cookie to get a thickness/texture that I liked. The first batch I brought out of the oven seemed too thin for proper enjoyment. I do like some thin-styled cookies - but usually only if they're the kind you bake to a crisp. These are not baked to a crisp and thus just seem sort of crumbly and flimsy unless you slice them at least a half-inch wide. As a half-inch slice they come out chewy and tender. The lemon taste is wonderful and they taste really great on a warm summer night if you're sipping wine (red, white, whatever - honest) or iced tea. Double the calories is definitely worth it ... girlish figure be damned...
