Directions

Dough

1. Cream together until light and fluffy:
   Unsalted butter
   Sugar

4. Beat in:
   Egg
   Lemon zest

7. Whisk together and add:
   All-purpose flour
   Cornmeal
   Salt

11. Stir just until all ingredients are well blended; do not over mix.

12. Wrap dough in plastic wrap and chill for about 30 minutes. Preheat oven to 350 degrees.

    Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

    Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely.

    Frost with Lemon Icing (recipe below) if desired before serving.

Lemon Icing

1. Melt 4 tablespoons unsalted butter, mix with 3 cups confectioners' sugar, 4 tablespoons fest lemon juice, and a pinch of salt until smooth.
2. Enjoy!