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Triple Ginger-Lemon-Cornmeal Cookies

  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 16
  • Pinterest
    3
  • Save
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Pack a triple punch of ginger zing with a cookie that gets a quick start from Pillsbury sugar cookies. MORE+ LESS-

Bake-Off® Contest 47, 2014
Steamboat Springs, Colorado

Ingredients

1
roll Pillsbury™ refrigerated sugar cookie dough
1/2
cup stone-ground or yellow cornmeal
1/2
cup finely chopped pecans
1/2
cup (about 3 oz) finely chopped crystallized ginger
1
teaspoon finely chopped gingerroot
1
teaspoon grated lemon peel
1/4
teaspoon Watkins™ Ground Ginger

Steps

Hide Images
  • 1
    Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line 2 cookie sheets with Reynolds® Parchment Paper.
  • 2
    In large bowl, break up cookie dough. Add remaining ingredients. Mix with wooden spoon, or knead with hands until well blended.
  • 3
    Shape dough into 16x2-inch log. Cut dough into 1-inch slices with sharp knife. Place 2 inches apart on cookie sheet.
  • 4
    Bake 10 to 12 minutes or until center is set and edges are dry to the touch. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Store covered.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
95mg
4%
Potassium
20mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
13g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company

© 2017 ®/TM General Mills All Rights Reserved

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