Ingredients
Units
Scale
- 1 heaping cup AP flour
- 1/2 cup finely ground cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter
- 1/3 cup sugar
- 1 egg, plus 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract, optional
- 1 teaspoon fresh lemon zest
- Confectioner's sugar for sprinkling
Instructions
- Preheat oven to 350 degrees F. and line 2 cookie sheets with parchment paper.
- Whisk together flour, cornmeal, baking powder, and salt. Set aside.
- In the bowl of your stand mixer with paddle attachment, beat butter, sugar and eggs. Add vanilla, almond extract, and lemon zest. Finally, add the dry ingredients to the mix and beat until a firm, sticky dough forms.
- Taking about 1/2 tablespoon of cookie dough, roll it into a 4-inch strand, about 1/2-inch diameter then place onto the lined baking sheets into an 'S' shape.
- Baking the cookies for about 15-17 minutes or until lightly golden around the edges.
- Let cool on a wire rack, then dust with confectioner's sugar if desired.
- Prep Time: 5 minutes
- Cook Time: 17 minutes
Nutrition
- Serving Size: 1
