Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Cornmeal Cookies 4.2 (61) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 55 mins Yield: 24 Fill your cookie jar with these perfect holiday treats. Ingredients 1 ½ cups all-purpose flour, (spooned and leveled) 1 cup yellow cornmeal 1 tablespoon finely grated lemon zest ½ teaspoon salt 12 tablespoons (1 ½ sticks) unsalted butter, very soft ¾ cup sugar 1 large egg Directions Preheat oven to 350 degrees. In a small bowl, whisk together flour, cornmeal, lemon zest, and salt. In a large bowl, mix butter, sugar, and egg until combined. Gradually add dry ingredients until moistened. Pinch off and roll dough into balls, each equal to 1 1/2 tablespoons; place on 2 baking sheets, about 2 inches apart. With fingers, flatten balls to 3/4-inch thickness. Bake until lightly browned around edges, 20 to 25 minutes; transfer to racks to cool completely. Rate it Print