Lemon Cornmeal Cookies

• 3/4 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 1 large egg
• 3 tablespoons lemon juice
• 4 teaspoons grated lemon zest
• 1 tablespoon poppy seeds
• 3-1/3 cups all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 3/4 teaspoon salt
• 1 package (10 to 12 ounces) white baking chips

1. In a large bowl, cream the butter, cream cheese and sugars until light and fluffy. Beat in the egg, lemon juice, zest and poppy seeds. Combine the flour, cornmeal, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Stir in chips.
2. Drop by heaping tablespoonfuls 2 in. apart onto parchment paper-lined
3. ; flatten slightly with a glass. Bake at 350u0b0 for 12-15 minutes or until golden brown. Remove to wire racks. Store in an airtight container.

butter, cream cheese, sugar, brown sugar, egg, lemon juice, lemon zest, poppy seeds, flour, cornmeal, baking soda, ground ginger, salt, white baking chips

Taken from www.tasteofhome.com/recipes/lemon-cornmeal-cookies/ (may not work)