cookies and milk are the ultimate comforting afternoon snack. these simple lemon shortbread style cookies have cornmeal in the dough for a lovely texture. my mom gave me this cookie cookbook for christmas and a recipe in it gave me the idea to add cornmeal. if you don't want to make 4 dozen cookies at once, the dough will keep for several days in the fridge or a few months in the freezer. we used a 1 1/2-inch round cookie cutter but if you use a bigger circle the recipe will yield fewer cookies. enjoy!Lemon Cornmeal Cookies
makes 4 dozen
2 cups all purpose flour
1 cup medium or fine ground cornmeal
2 tsp ground ginger
1 tsp ground cinnamon
1 cup unsalted butter, at room temperature
2/3 cup sugar
zest of 2 lemons
1 tsp vanilla
2 eggs
1 cup confectioner's sugar
preheat oven to 400 degrees F. combine flour, cornmeal, ginger and cinnamon in a bowl and set aside. using the paddle attachment in a stand mixer, cream butter and sugar until pale and yellow. add lemon zest and vanilla and mix. add eggs, one at a time, and mix until fully incorporated. add dry ingredients and mix until combined. roll dough into a ball, cut in two and wrap each ball in plastic wrap. chill for 30 minutes. roll out one ball at a time on a lightly floured surface until 1/4-inch thick. cut out circles with a 1 1/2-inch cookie cutter and transfer to a parchment lined baking sheet. bake for 12-14 minutes or until light golden brown. cool completely on a wire rack and dust with confectioner's sugar before serving.
