These easy refrigerator cookies pack a satisfying crunch.
Makes: 24 servings
Prep: 30 mins
Bake: 10 mins
- 1 1/4 cups flour
- 1 cup yellow cornmeal
- 1 teaspoon ground cinnamon
- Pinch salt
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup sugar
- 1 teaspoon grated lemon peel
- 2 large egg yolks
- In a medium bowl, combine the flour, cornmeal, cinnamon and salt.
- Using an electric mixer, beat the butter, sugar and lemon peel beginning on low speed and increasing to medium-high, until light and fluffy, about 3 minutes. Beat in the egg yolks. Reduce the speed to low and beat in the flour mixture just until combined (the dough will be crumbly).
- Press the dough together with your hands and divide it in half. Place the halves on a sheet of wax paper and form into two equal-size logs; smooth with damp fingers. Wrap the logs in the wax paper and freeze until firm, about 30 minutes.
- Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4-inch slices and arrange 1 inch apart on the baking sheets. Bake 1 sheet at a time, moving the pan from back to front halfway through, until the edges are golden brown, about 10 minutes. Place the pans on a wire rack to cool.
- Sprinkle colored decorating sugar onto the cookies just before baking.