Cornmeal Cookies


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Cook Time:

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Makes about 18

Be sure to use finely ground cornmeal here; medium or coarse ground cornmeal will make the cookies gritty.

Cream together until light and fluffy:
1 cup unsalted butter, softened
1 cup sugar

Beat in:
1 large egg
Grated zest of 1 lemon

Whisk together and add:
1 2/3 cups all-purpose flour
1 cup cornmeal
1/2 teaspoon salt

Stir just until all ingredients are well blended; do not overmix. Wrap dough in plastic wrap and chill for about 30 minutes. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely. Frost with Lemon Icing (recipe below) if desired before serving.

Lemon Icing
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fest lemon juice, and a pinch of salt until smooth.