Walnut Meringue Cookies

I made these for a dinner party themed "Nuts about Nuts". I loved eating walnut cookies as a kid so this is the first thing that came to my mind. I like my cookies a touch less sweet and not as dry. These are somewhat fragile and sticky. The cookies on the picture are the last two left. They will probably not survive another day! Next time I can try making sandwich cookies with these, probably with light chocolate whipped cream...

Walnut Meringue Cookies
makes over a dozen cookies
about 1 cup finely chopped walnuts
2 egg whites
4 or 5 T granulated sugar
1 1/2 T honey (optional)
1/4 tsp cinnamon

1. Beat the egg whites until they start to foam, doubling their volume.
2. Continue beating the egg whites by gradually adding the sugar - tablespoon at a time. You can taste to make sure the meringue is sweet enough. You are shooting for stiff peaks. 
3. Carefully stir in the honey, then the nuts. 
4. Place about a tablespoon at a time on a silicon mat, or aluminium foil (no grease) 
5. Bake at low oven (170 F or below) for about an hour or two, checking on them every 15 minutes. I even turned the oven a couple of times during the cooking. When done the centre of the cookie won't be feel soft to the touch. If you prefer your cookies drier, just bake them longer. Enjoy! 

Lemon Cornmeal Cookies

I really like these lemon cookies. The recipe is adapted from Cooking Light May 2008 recipe I found online. It is easy to make as long as you are careful not to use too much baking soda. It is better to put less than more. There are still somewhat soft after 12 minutes of baking, but if you prefer them crisper just add a couple of minutes to the baking time. I will definitely make these again and again.

Lemon Cornmeal Cookies
makes about 20 small cookies
7 T all-purpose flour
4 T cornmeal
1/8 tsp baking soda
1/8 tsp salt
1/4 tsp ground ginger
5 T sugar
3 T butter, softened
1 egg white, room temperature
1 T grated lemon zest

1. Preheat the oven to 350F.
2. Mix the flour with the cornmeal, baking soda, salt and ginger.
3. Beat the butter with the sugar until fluffy.
4. Add the egg white and the zest. Mix well.
5. Add the flour in two additions being careful to not overmix.
6. Spoon over silicone mat and bake for 12 minutes.
7. Let cool on the mat for another 5 minutes, then transfer in an airtight container.