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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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These are absolutely delicious! They are the perfect treat when you are craving something sweet and buttery, but aren't in the mood for chocolate. They are tender and the cornmeal adds a bit of crunch. This recipe is my modified version of a recipe I found on . Read more . Enjoy!!!! Ingredients:
2/3 cup all-purpose flour (' 3.3 oz) |
1/4 cup yellow cornmeal (' 1.2 oz) |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1 stick unsalted butter, softened |
1/2 cup confectioners sugar (' 2 oz) |
1/2 teaspoon pure vanilla extract |
1 1/2 teaspoon grated lemon zest |
granulated sugar for sprinkling |
Directions:
1. Preheat oven to 350°F with rack in middle.
2. Whisk together flour, cornmeal, cornstarch, and salt.
3. Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of the flour mixture and pulse until dough just begins to come together.
4. Refrigerate for 20 minutes.
5. Using an small ice cream scoop (one that holds about 1 - 1 1/2 tablespoon), arrange cookies on baking sheet, about two inches apart. Using the bottom of a drinking glass or the palm of your hand, flatten cookies to about 1/3 inch thick. Sprinkle tops with granulated sugar.
6. Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
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