Active Time

　　20 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

Makes 18 cookies

　　2/3 cup all-purpose flour

　　1/4 cup yellow cornmeal

　　2 tablespoons cornstarch

　　1/4 teaspoon salt

　　1 stick unsalted butter, softened

　　1/3 cup confectioners sugar

　　1/2 teaspoon pure vanilla extract

　　1 teaspoon grated lemon zest

　　Granulated sugar for sprinkling

　　

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.