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