Be sure to use finely ground cornmeal only. Medium or coarsely ground cornmeal will make the cookies gritty.
PREP:1 hour 20 minutes
TOTAL:1 hour 30 minutes
- 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:
Whisk together and add:
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.
Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fest lemon juice, and a pinch of salt until smooth.
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