01 February, 2007

Lemon Polenta Thins

For those of you who likes lemon here are the crispy, fresh, lemony cookies from the Veggie Life magazine.

1/2 cup coconut oil
1/2 cup sugar
1 tbsp finely minced lemon zest
3 tbsp fresh lemon juice
3/4 cup yellow cornmeal
1 1/4 cup oat flour (I use the quick cooking oats passed in the food processor)
1/2 tsp salt

4 tsp coarse raw sugar
4 tsp chopped pine nuts (wholnuts could be good too)
1 1/2 tsp minced lemon zest

Preheat oven to 350C. Line a baking sheet with parchment or a silicone mat
In a medium mixing bowl, combine oil, sugar, and zest (food processor works great for this). Beat in lemon juice, then cornmeal, flour, and salt.

Note: the recipe promises thick but droopy dough .... mine was more like coarse crumbs that would nicely stick together to form a ball. Maybe I was using a different type of coconut oil (mine was hard, rather then liquid)

If your dough is droopy chill it for at least 30 minutes

In a small bowl stir together topping ingredients. Set aside.
Drop dough by rounded teaspoonfuls, at least 3 inches apart, onto prepared sheet. Using a small pointy spoon push a slight dimple into each dough circle and tip about 1/8 tsp topping into each depression.

Note: since my dough was hard, I had to make little thin circles out of it. They did not melt much during the cooking time so I placed them farely close to each other on the baking sheet.

Bake about 12 minutes, until cookies are thin disks with golden edges.

Makes ~ 3 dozens

Rating: 5 yums!!!!! I would give 6 if I could ;)

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