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>Lemon-Cornmeal Cookies

>from Everyday Food Magazine, Collectible Cookie Edition, Holiday 2006

1 ½ cups all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
1 tablespoon finely grated lemon zest
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, very soft
3/4 cup sugar
1 large egg

1) Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt.
2) In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened.
3) Pinch off and roll dough into balls, each equal to 1 ½ tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness.
4) Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely. Cookies keep 3 to 5 days in an airtight container.

Makes 24.

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