When I saw this recipe in Semi-Homemade, I was intrigued. It was very simple, and we love cornbread at our house. The jury is still out on how I would rate them. We didn't agree here about these. My husband liked them, I didn't. Don't get me wrong, I don't hate them but I expected a crisp cookie and they are a soft cookie. I tend to like my cookies with more calories. You know, chocolate chips, lots of nuts, cream cheese...something fattening added in for texture and flavor. My husband likes a soft cookie, doesn't like chocolate or cream cheese and loves cornbread.
1 box Jiffy Muffin Mix
1 large egg
1/4 cup whole milk (I used skim milk)
3 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
2/3 cup chopped pine nuts or pecans (I used pecans and it didn't take nearly as many)
The above is a single batch. I doubled the recipe.
Preheat oven to 375 degrees. Line large baking sheets with parchment paper. I was out of parchment so I lightly sprayed the cookie sheets. It worked, but not well.
In a medium bowl, combine muffin mix, egg, milk, sugar, flour and lemon zest. Drop batter by teaspoonfuls, 2 inches apart, onto prepared baking sheets. Sprinkle with nuts. Bake for 7 minutes until browned around the edges. Let cool on parchment paper on a wire rack for 2 minutes or until cookies can easily be removed. Remove and cool completely on a wire rack.
I do love the hint of lemon and the slightly gritty texture from the cornmeal. They are not overly sweet which is another reason my husband liked them. I found them a little bit "blah" but certainly easy to pull together if you need something and don't have much in the pantry to work with.
I am joining Michael @ Designs by Gollum for Foodie Friday.
Please stop to visit and find lots of recipes better than this one!