Glazed Lemon-Orange Cornmeal Cookies

Submitted by Chef mariajane

"This is a wonderful tasting cookie, great for those Church gatherings, and family get-togethers, something just a little different - got the recipe from America's Test Kitchen"

 

• Ready In: 16mins
• Ingredients: 14
• Yields: 24 cookies

ingredients

• LEMON-ORANGE COOKIES

• 3⁄4 cup granulated sugar
• 1 tablespoon lemon zest, grated
• 1 tablespoon orange zest, grated
• 2 tablespoons lemon juice
• 1 1⁄2 cups unbleached all-purpose flour
• 1⁄4 cup cornmeal
• 1⁄4 teaspoon table salt
• 1⁄4 teaspoon baking powder
• 12 tablespoons unsalted butter, cold cut into 1/2 inch cubes
• 1 large egg yolk
• 1⁄2 teaspoon vanilla

• LEMON GLAZE

• 1 tablespoon cream cheese, softened
• 2 tablespoons lemon juice
• 1 1⁄2 cups confectioners' sugar

directions

1. The dough formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed.
2. FOR THE COOKIES:.
3. Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375°F.
4. IN food processor, process granulated sugar, orange zest, and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds. Add flour, cornmeal, salt, and baking powder; pulse to combine, about 10 one-second pulses. In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine. With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds); continue processing until dough begins to form a ball, 10-15 seconds longer.
5. Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous. Shape dough into log about 10 inches long and 2 inches in diameter, wrap in parchment, and twist parchment to seal. Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
6. Line 2 baking sheets with parchment paper. Remove dough log from wrapping and , using sharp chef's knife, slice dough into rounds, 3/8 inch thick; place on prepared baking sheets, spacing them about 1-inch apart. Bake until centers of cookies just befin to color and edges are golden brown, 14-16 minutes, rotating sheets front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.
7. FOR THE GLAZE:.
8. Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain. Add confectioners'sugar and whisk until smooth.

9. TO GLAZE THE COOKIES:

10. When the cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.