Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Yield
Makes about 3 dozen

From the Kitchen of Robin Warren, Clarkesville, GA

"For me, the cornmeal gives a traditional sugar cookie a more complex crunch," says Robin. Cut the dough into desired shapes.

How to Make It

Preheat oven to 300°. Beat granulated sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. Add egg yolks, 1 at a time, beating until blended after each addition. Whisk together flour and cornmeal; gradually add to sugar mixture, beating just until blended. Roll to 1/4-inch thickness on a heavily floured surface. Cut with a 3 1/4-inch star-shaped cutter; decorate with sparkling sugar. Place 2 inches apart on lightly greased baking sheets. Bake 14 to 16 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

Ratings & Reviews

Trey2012E's Review

Trey2012E
December 10, 2012
Incredible. What is so awesome about these is the crunch and the fact that unlike most sugar cookies, they are available on demand - no need to refrigerate before cutting them out. I did add 1/2 tsp of vanilla and 1/2 teaspoon of salt to bring out the flavors. And, I think next time (and there will be one) I will whiz the cornmeal in the food processor. Mine was still a little too crunchy. These cookies are so flexible, I imagine you could add thyme to make savory cookies, lemon zest in summer, the sky is the limit. LOVED.

lissalane's Review

lissalane
December 06, 2012
Loved the crunch, the cornmeal makes the trick..., so easy to make..., would make them again this wknd!!. Thank you!!