Buttery-Lemon Cornmeal Cookies

These buttery-lemon cookies double up on delicious! Bring home BOTH of our Cracker Barrel® Biscuit and Corn Muffin mixes and a jar of Dickinson's Raspberry Preserves for the ultimate afternoon treat.

Buttery-Lemon Cornmeal Cookies

2 cups Cracker Barrel Corn Muffin Mix
½ cup Cracker Barrel Biscuit Mix
½ cup granulated sugar
Zest of 2 lemons, divided
2 egg yolks
1 teaspoon vanilla extract
1 ½ sticks butter, very soft but not melted 
½ cup Dickinson’s® Raspberry Preserves

  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Pulse together in a food processor the cornbread mix, biscuit mix, sugar and the zest of one lemon.
  3. Add butter, vanilla extract and egg yolks and process until a soft, but not wet, dough forms.
  4. Form dough into 1 inch balls. Place on baking pans leaving space between each for flattening. Use the back of a spatula or drinking glass to flatten to about ⅛ inch thick.
  5. Bake for about 12 minutes or until cookies are a light golden brown. Cool on rack. Repeat process until all cookie dough has been baked.
  6. Stir Dickinson's Raspberry Preserves until smooth. Add a small dollop of preserves to the tops of each cooled cookie. Smear out to create a very thin layer. Sprinkle each cookie with a bit of lemon zest.
  7. Enjoy!

Yield: 24 - 36 cookies

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