Cornmeal gives these crisp rounds a sandy texture that makes them an ideal cookie for ice cream sandwiches. They're also delicious all by themselves, or with a tall glass of iced tea or lemonade.
Recipe information
Total Time
45 minutes
Yield
Makes 18 cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Whisk together flour, cornmeal, cornstarch, and salt.
Step 3
Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
Step 4
Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
Step 5
Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.
Recipe notes
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