mellow yellow

The first bbq of the season is a grand return to the delights of summer: Drinking outside! Grilling! Dancing in the driveway! (See drinking outside). I modified a recipe from epicurious to see if it could compete with the Martha version. It did. The cookies survived the journey to Queens with nary a crack. I also learned that lemon cookies and mojitos complement each other quite well, though next time both should probably be consumed in moderation.

Glazed Lemon Pepper Cornmeal Cookies
Makes about 18 cookies
1/2 cup unsalted butter, softened
1/2 cup organic white sugar
1/4 cup egg substitute
3/4 cup unbleached white flour
1/2 cup yellow cornmeal
Green pepper
Dash salt
Finely grated zest of one lemon

Cream butter, sugar, and egg in a large bowl. Blend in flour, cornmeal, salt and pepper (I just added about four grinds' worth). Stir in lemon zest. Chill at least three hours or overnight. Once chilled, roll dough into tablespoon-sized balls and slightly flatten. Bake in a 350 degree oven for about 12 minutes or until edges are light brown. Cool and prepare frosting.
Lemon Glaze
1 cup (plus more) powdered sugar
Juice of one lemon

Mix one cup powdered sugar with lemon juice. Keep adding more powdered sugar until you reach your desired consistency. Drizzle on to cooled cookies. Go to Queens.
Baking tunes: Today's cookies were sponsored by the letter "L" -- Laura Burhenn, Le Loup, Levy, Lisa Loeb, and The Ladies and Gentlemen.