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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is meant to be served with pie filling. Adapted from Everyday with Racheal Ray, August 2009. Ingredients:
1/2 cup rolled oats |
3/4 cup flour |
1/3 cup sugar |
1/2 cup cornmeal |
1/4 teaspoon salt |
4 ounces unsalted butter, melted |
1 large egg |
1 tablespoon lemon zest |
1/2 teaspoon vanilla extract |
Directions:
1. Position oven racks in upper and lower thirds of the oven and preheat to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. In a food processor, process the oats to a powder, about 30 seconds, then blend in the flour, sugar, cornmeal and salt.
4. In a medium bowl, whisk together the butter, egg, lemon peel and vanilla.
5. With the processor running, add the butter mixture and mix just until the dough comes together.
6. Transfer the dough to a lightly floured surface and knead a few times.
7. Form the dough into 2 disks and wrap each in plastic; refrigerate for 15 minutes.
8. Roll dough to a 1/4 inch thickness and cut out shapes using a 2 inch cookie cutter.
9. Transfer cookies to prepared cookie sheet and bake until lightly golden, about 12 minutes.
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