Cornmeal Cookies

Directions

Dough

• 1

  Cream together until light and fluffy:
  Unsalted butter
  Sugar

• 2

• 3

• 4

  Beat in:
  Egg
  Lemon zest

• 5

• 6

• 7

  Whisk together and add:
  All-purpose flour
  Cornmeal
  Salt

• 8

• 9

• 10

• 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

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