Not too sweet but oh, so crunchy, these treats have a delightfully gritty texture and are the perfect accompaniment to a scoop of sorbet or ice cream.

Cornmeal Cookies

Not too sweet but oh, so crunchy, these treats have a delightfully gritty texture and are the perfect accompaniment to a scoop of sorbet or ice cream.

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 cup coarse-ground cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • coarse sanding sugar

Directions

Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 5 minutes. Add the egg and beat until combined. Stir in the vanilla and lemon zest, if desired.

In a separate bowl, combine the flour, cornmeal, baking powder and salt. Gradually add to the butter mixture.
Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Roll the dough out onto a lightly floured surface to a 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place an inch apart on a lightly greased cookie sheet. Sprinkle with coarse sanding sugar.

Bake for 10 to 12 minutes or until the edges are golden. Cool on a wire rack before storing in an airtight container. Makes two dozen.