Skill required: Baking experience
1 3/4 Cups All-Purpose Flour
1 cup polenta or yellow cornmeal
1/2 teaspoon Salt
1 cup (2 sticks), unsalted butter,softened
2/3 cup sugar
1 tablespoon lemon zest
1 large egg + 1 large egg yolk
1 teaspoon Vanilla
1. Preheat oven to 350 degrees.
2. Whisk together flour, polenta and salt in a medium bowl; set aside.
3. Put butter, sugar and lemon zest in the bowl of an electric mixer fitted with a paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
4. Add egg and egg yolk, 1 at a time, beating after each addition to combine.
5. Mix in vanilla.
6. Gradually add flour mixture, and beat until just combined.
7. Drop heaping spoonfuls of batter on baking sheets lined with parchment. Leave about 1 1/2 inches between each spoonful.
8. Bake cookies until edges are golden, 15 - 18 minutes.
9. Transfer cookies on parchment to wire racks; let cool about 10 minutes.
10.Remove cookies from parchment and transfer to racks to cool completely.
Yield: 2 1/2 dozen cookies
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