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Total Time
3hrs 8mins
Prep 3 hrs
Cook 8 mins

This came from an old cookbook at my grandmothers. Sometimes when I make these, instead of sprinkling additional sugar and lemon zest on top before baking, I like to finely crush sour lemon candy and sprinkle lightly on each cookie. Press gently into dough and then bake.

Ingredients Nutrition

Directions

  1. Cream butter and sugar. Mix in egg yolks. Mix well.
  2. Stir in lemon zest and flour and cornmeal.
  3. Pat dough into a disc--wrap in plastic wrap and refrigerate 3-4 hours.
  4. Roll out on floured surface about 1/2" thick or a little less.
  5. Cut in desired shapes.sprinkle with additional sugar and lemon zest, if desired.
  6. Bake in 350°F oven for 8-10 minutes or until edges are just turning golden brown.
  7. Cool on cookie sheet for 1 minute before removing to rack to cool completely.