cornmeal cookies recipe

Cornmeal Cookies

Be sure to use finely ground cornmeal only. Medium or coarsely ground cornmeal will make the cookies gritty.
PREP:
1 hour 20 minutes
BAKE:
10 minutes
TOTAL:
1 hour 30 minutes
YIELD:
18
cornmeal cookies recipe
INGREDIENTS:
  • 1 cup Unsalted Butter, Softened
  • 1 cup Sugar
  • 1 Larg Egg
  • 1 Zest of Lemon, Grated
  • 1 2/3 cup All-Purpose Flour
  • 1 cup Cornmeal
  • 1/2 teaspoon Salt
DIRECTIONS:
Cream together until light and fluffy:
Unsalted butter
Sugar

Beat in:
Egg
Lemon zest

Whisk together and add:
All-purpose flour
Cornmeal
Salt

Stir just until all ingredients are well blended; do not over mix. 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.

Enjoy!