holiday cookies

I found two recipes for cookies this year that I will add to my library of cookies: Lemon Cornmeal Cookies (from this month's Cooking Light) and Triple Chocolate Cookies (originally from the Food Channel, altered slightly). The Lemon Cornmeal cookies are unusual; they develop a sugary crust on the bottom but are chewy on the inside from the cornmeal. The chocolate cookies are great-- and their ingredients can be altered slightly to make a different type of cookie each time. I will definitely be making these again.

LEMON CORNMEAL COOKIES

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

Preheat oven to 350. Mix flour, cornmeal, baking powder, and salt together, set aside. In mixing bowl, blend butter and sugar until smooth. Add oil, corn syrup, lemon peel, and egg whites until well mixed. Slowly add flour mixture, mix well. Drop by tablespoons one inch apart on greased baking sheet, bake 10 minutes or until edges are golden. Cool cookies on tray on top of wire rack-- this helps to crisp them up a bit.

TRIPLE CHOCOLATE COOKIES

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 tsp. vanilla
1 cup flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt
1/3 cup dark chocolate chips (OR 1/3 cup brittle chips)
1/3 cup semisweet chocolate chips
2/3 cup chopped walnuts

Preheat the oven to 350 degrees F. Mix butter and sugar in mixer until well combined, add oil, egg, vanilla and mix until creamy.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the flour mixture to the wet ingredients and mix well. Stir in the two kinds of chocolate, and the walnuts and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a rack to cool.