Categories: Cookies, Dessert

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• coarse sugar, for sprinkling

Directions

1. Position oven rack in the center of oven; preheat oven to 350°; grease two baking sheets.

2. In a bowl, whisk the flour, cornmeal, and salt together; set aside.

3. In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.

4. Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.

5. On low speed, add flour and mix just until blended.

6. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.

7. Moisten the palm to prevent sticking, and flatten each ball into a 1 ½ inch disk.

8. Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.

9. Transfer to wire rack and cool completely.

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