The story of the Cornmeal Cookies with Lemon Icing or Birthday Dessert 2014! Many of you know that my wonderful husband makes a special birthday dessert for me each year. He does this out of love, and to pay me back for all the stuff I make throughout the year. So, I get to pick ANY dessert I want, and he makes it. ANY dessert!
Some years have been really really successful! Like the Lemon Cloud Tart with Salted Caramel Sauce, and the Red Bean Crepes. Some years have been way too much work but still super tasty, like the Darkest Chocolate Crepe Cake.
But, never has a dessert not been tasty. That is, until now.
This year I asked him to make a Lemon Pine-Nut Tart with Coffee Caramel Sauce. Sounds great, doesn’t it? Unfortunately, it didn’t turn out quite like I thought it would. The Coffee Caramel Sauce was just slightly off in flavor. I think because it was made with lemon juice it was a bit on the sour side. So, in the future, I’d just make my Salted Caramel Sauce and toss in a little espresso powder. Yum!
And, as for the tart itself, it was really sour, and pretty much not edible. I was really sad that he had worked on this lovely tart and it didn’t taste good. But, the crust was great! Really yummy with a nice grainy cornmeal texture. We both really liked the crust. That got me thinking that the crust could be made into cookies. Now we can salvage this whole experience!
I made the first batch of cookies and we really liked them, but I thought they looked a little plain with no garnish. So, as we stood around nibbling on cornmeal cookies we talked about how we could bump them up a bit. I suggested using the pine nuts as a garnish on top of the cookie. Or maybe sprinkle them with powdered sugar. It was Dan who suggested that we drizzle icing on them. Oh, I know, incorporate the original recipe back in a bit and make it lemon icing! Winner winner!
Well, they are super yummy as Cornmeal Cookies with Lemon Icing. Just the right amount of sweetness. A nice texture. The brightness of the lemon and the soft flavor of the cornmeal. MMMM! I’m so glad that with a little finagling we were able to salvage a not so great dessert into a real winner!
- 1 ¾ cups all-purpose flour
- 1 cup coarse cornmeal
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon fine grain salt
- ½ cup (1 stick) chilled unsalted butter, cut into small pieces
- 2 large egg yolks, lightly beaten
- 2-4 tablespoons ice water
- 2 tablespoons fresh lemon juice
- 1 ½ cups powdered sugar
- Combine flour, cornmeal, sugar, baking powder, and salt in a food processor; pulse several times. Add butter; process until mixture is the consistency of coarse meal, about 7 seconds. With motor running, add yolks and enough ice water so dough comes together. Do not overmix.
- Divide dough in half. Place each half on an 8x12-inch sheet of parchment paper. Roll in parchment to form a log 1 ¼-inches in diameter. Refrigerate logs until cold and firm, at least 1 hour or overnight.
- Preheat oven to 350° F. Remove parchment paper from dough, and cut into ¼-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with silpats or parchment paper. Bake cookies until barely golden, about 10 minutes.
- Carefully remove cookie trays from oven and place tray with cookies on it on a wire rack to cool. The cookies will continue to cook a little and harden up. Once cookies have cooled slightly 3-5 minutes, transfer cookies to wire racks to cool completely.
- While cookies are cooling, make icing by combining lemon juice and powdered sugar, stirring well with a whisk or fork.
- Once cookies have cooled, drizzle lemon icing over the top. Store cookies in an airtight container.
- I didn’t count the cookies after I baked them because we baked them up a few batches at a time, but I think there were about 40 cookies total.