Lemon Cornmeal Cookies

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/4 cup canola oil
• 1/4 cup light-colored corn syrup
• 2 teaspoons grated lemon rind
• 2 large egg whites
• Cooking spray

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk.
3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add oil, syrup, rind, and egg whites, beating until blended. Gradually add flour mixture to sugar mixture; beat well. Drop dough by level tablespoonfuls 1 inch apart on 2 baking sheets coated with cooking spray. Bake at 350u0b0 for 10 minutes or until edges are golden. Place baking sheet on a wire rack; cool completely.

flour, cornmeal, baking powder, salt, sugar, butter, canola oil, lightcolored corn syrup, lemon rind, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/lemon-cornmeal-cookies-0 (may not work)