Prep time about 30 minutes plus freezing.
Bake time: 10 minutes.
Makes about four dozen cookies.
1 1/4 cups flour
1 cup yellow cornmeal
1 teaspoon ground cinnamon
Pinch of salt
2 sticks (8 ounces) unsalted butter
1 cup of sugar
2 teaspoons grated lemon peel
2 large egg yolks
1. In a medium bowl combine the flour, cornmeal, cinnamon, and salt.
2. Using an electric mixer, beat the butter, sugar and lemon peel together, starting on low speed and increasing to medium high, until the mixture is light and fluffy, about 3 minutes. Beat in the egg yolks. Reduce speed to low and beat in the flour mixture just until combined. The dough will be crumbly.
3. Press the dough together with your hands and divide in half. Place the halves on a sheet of wax paper and form into 2 equal sized logs; smooth with damp fingers. Wrap the logs in the wax paper and freeze until firm, about 30 minutes.
4. Preheat the oven to 400̊. Line 2 baking sheets with parchment paper. Cut each log into 1/4 inches slices and arrange each circle 1 inch apart on the baking sheets. Bake one sheet at a time, moving the pan from the back of the oven to the front about half way through, until the cookies are lightly browned.
Recipe compliments of Beachcomberscove.
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