OverviewThese crisp, not-too-sweet cookies with citrus notes elevate whatever they accompany, such as ice cream or coffee. Make Ahead: The dough needs to be refrigerated for 20 minutes, and later frozen just until firm (30 minutes to 1 hour). Lightly flour a work surface, then knead the dough there until it feels pliable but still holds together. Bake one sheet at a time (middle rack) for 12 to 15 minutes, or until the cookies’ edges barely start to brown. More cornmeal recipes from VoraciouslyEdna’s CornbreadSpider BreadButtermilk CornbreadNutritionCalories: 105; Total Fat: 6 g; Saturated Fat: 4 g; Cholesterol: 15 mg; Carbohydrates: 12 g; Dietary Fiber: 0 g; Sugars: 4 g; Protein: 1 g.

Source: Washington Post March 07, 2019 14:31 UTC