Yield
Makes about 40 cookies

Prep and Cook Time: 1 hour, plus at least 2 hours to freeze. Notes: Store these buttery cornmeal rounds airtight for up to 3 days.

How to Make It

Step 1

In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended.

Step 2

In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended.

Step 3

Divide dough in half and form each portion into a 2-inch-thick log. Roll waxed paper tightly around each log to wrap airtight. Freeze until dough is firm enough to slice neatly, at least 2 hours, or up to 3 weeks.

Step 4

Unwrap dough. Using a thin, sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.

Step 5

Bake cookies in a 350° oven until edges are slightly browned, 15 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

Step 6

Note: Nutritional analysis is per cookie.

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