Coating the outside of the dough with cornmeal gives the cookies a lovely bit of crunch and a texture reminiscent of many Italian pastries.
Recipe information
Yield
Makes 3 dozen
Ingredients
Preparation
Step 1
Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed.
Step 2
Reduce speed to low. Add flour, 2 tablespoons cornmeal, and the salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
Step 3
Preheat oven to 300°F. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll logs in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space rounds 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 30 to 35 minutes. Cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.
