Lemon-Cornmeal Cookies

By kmad

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup yellow cornmeal
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, very soft
• 3/4 cup sugar
• 1 large egg

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely. Cookies keep 3 to 5 days in an airtight container.