These simple shortbread-like treats use plenty of butter.
- Yield: Makes 26
Source: Everyday Food, November 2008
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.
Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.