Lemon Cornmeal Cookies
Traditional Italian Cookies
Ingredients
all-purpose flour
1.25 cup
yellow cornmeal
3/4 cup
salt
1/4 tsp
unsalted butter (softened)
3/4 cup (1.5)
granulated sugar
2/3 cup
lemon zest (finely grated)
1 tsp
vanilla extract
1/2 tsp
large egg
1
large egg yolk
1
coarse sugar (for sprinkling)
to taste
Instructions
1
Preheat the oven
Place the rack in the center of the oven and preheat to 350°F. Grease two baking sheets.
2
Mix the dry ingredients
In a medium bowl, whisk together the flour, cornmeal, and salt. Set aside.
3
Make the dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and vanilla on medium-high speed until pale and fluffy, about 2 minutes. Add the egg and egg yolk one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add the flour mixture, mixing until just combined.
4
Shape and bake
Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets. Moisten your palms to prevent sticking and flatten each ball into a 1.5-inch disk. Sprinkle with coarse sugar and bake one sheet at a time for 12 to 14 minutes, until the edges are lightly golden. Transfer to a wire rack to cool completely.
