Perfect for packing in a picnic or enjoying with a cup of tea, these Lemon Cornmeal Cookies are simply divine. The cornmeal adds texture and crunch to the buttery, shortbread-like cookies while the elegant tang of lemon hits all the right flavor notes.
1 cup (2 sticks) butter, softened
1 cup sugar
2 egg yolks
2 teaspoons grated lemon zest
1-1/2 cups sifted flour
1 cup yellow cornmeal
Cream butter and sugar, then add remaining ingredients and mix well. Shape into a log, about the same diameter as the size of the cookies you want, and chill for an hour. Cut into slices and bake in a preheated 350 degrees F oven for 8 to 10 minutes. Cool on a rack.