Cornmeal Sugar Cookies
Delicate cookies made with a blend of all-purpose flour and cornmeal, enriched with butter, vanilla, and a hint of lemon zest. These tender cookies have a subtle crunch from the cornmeal and are finished with a sprinkle of sugar.
Ingredients
- •⅔ cup all-purpose flour
- •¼ cup yellow cornmeal
- •2 tablespoons cornstarch
- •¼ teaspoon salt
- •1 stick unsalted butter
- •⅓ cup confectioners sugar
- •½ teaspoon pure vanilla extract
- •1 teaspoon grated lemon zest
- •2 tablespoons granulated sugar
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
10 min
- 2.
Whisk together flour, cornmeal, cornstarch, and salt.
3 min
- 3.
Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
5 min
- 4.
Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
15 min
- 5.
Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
14 min
