Coating the outside of the dough with cornmeal gives the cookies a lovely bit of crunch and a texture reminiscent of many Italian pastries.

　　

Ingredients

Makes 3 dozen

　　1 cup (2 sticks) unsalted butter, room temperature

　　3/4 cup confectioners’ sugar

　　2 teaspoons pure vanilla extract

　　1 1/2 teaspoons finely grated orange zest

　　2 cups all-purpose flour

　　1/4 cup plus 2 tablespoons yellow cornmeal

　　1 teaspoon coarse salt

　　

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.

　　Martha Stewart's Cookies