Lemon Cornmeal Cookies

This sounds like such an odd combination, but they taste delicious. It's amazing how much lemon flavor you get from the lemon zest. They are almost like toffee while still warm from the oven. Once cooled, they are crisp on the edges and soft on the inside.

Lemon Cornmeal Cookies
1 1/4 cups flour
1/2 cup cornmeal
2 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/2 cup butter, softened
1/4 cup canola oil
1/4 cup light-colored corn syrup
2 tsp. grated lemon rind
2 large egg whites

Preheat oven to 350ºF. Combine flour, cornmeal, baking powder and salt, stirring with a whisk. In separate bowl, combine butter and sugar on medium speed several minutes. Add oil, syrup, rind and egg whites, beating until blended. Slowly add flour mixture, and beat well.

Drop dough by tablespoons onto greased or non-stick baking sheets about two inches apart. Bake about 10 minutes until edges turn golden. Cool slightly and then cool completely on wire racks. Makes 24 cookies.