Yield 3 dozen cookies
1/2 cup white whole wheat flour1/4 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
3/4 cup stevia
2 tsp lemon zest
12 Tbsp (1.5 sticks) butter, chilled & diced
2 Tbsp lemon juice
1 egg yolk
1/2 tsp vanilla extract
1. In blender, combine flour, cornmeal, baking powder, salt, & stevia to blend.
2. Pulse in zest, & then cut in butter until mixture resembles coarse crumbs.
3. Whisk together lemon juice, egg yolk, & vanilla. Then pour into flour mixture with motor running, just until dough forms.
4. Turn out dough onto lightly floured surface & knead just until dough comes together. Shape into 9 or 10 inch log, wrap in plastic, & chill at least 2 hours.
5. Preheat oven to 375 degrees Fahrenheit
6. Lightly oil baking sheet. Remove dough from plastic wrap & slice into rounds about 1/4 inch thick.
7. Place on prepared baking sheet & bake until slightly browned, about 12-14 minutes.
2. Pulse in zest, & then cut in butter until mixture resembles coarse crumbs.
3. Whisk together lemon juice, egg yolk, & vanilla. Then pour into flour mixture with motor running, just until dough forms.
4. Turn out dough onto lightly floured surface & knead just until dough comes together. Shape into 9 or 10 inch log, wrap in plastic, & chill at least 2 hours.
5. Preheat oven to 375 degrees Fahrenheit
6. Lightly oil baking sheet. Remove dough from plastic wrap & slice into rounds about 1/4 inch thick.
7. Place on prepared baking sheet & bake until slightly browned, about 12-14 minutes.
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