Cornmeal Citrus Cookies

READY IN: 1hr 25mins

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
  • Add egg yolk and mix until well blended.
  • add egg and vanilla.
  • Beat well.
  • Reduce speed to low and beat in cornmeal and flour until just combined.
  • Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
  • To bake, position rack in upper third of oven and another rack in lower third.
  • Preheat oven to 375 degrees.
  • Remove one disk of dough from fridge and cut in half.
  • Return unused portion to fridge.
  • EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
  • Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
  • Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
  • 8 inch thickness.
  • OR-- Lightly flour work surface.
  • Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
  • sprinkle surface lightly with flour as needed.
  • Cut dough into desired shapes.
  • Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
  • Get as many dough shapes out of each sheet because dough should*only be rolled twice.
  • *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
  • Bake 2 sheets at a time, until cookies are evenly golden brown.
  • ,6 to 8 minutes.
  • Rotate sheets halfway through baking for even browning.
  • Using thin-bladed spatula, immediately transfer to cooling racks.
  • Decorate if desired.
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