Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lemon-Cornmeal Sheet Cookie 3.9 (25) 2 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 August 11, 2020 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 55 mins Servings: 4 Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces. Ingredients ¾ cup all-purpose flour ¾ cup fine ground yellow cornmeal 1 teaspoon anise seeds ¼ teaspoon baking powder Coarse salt 3 tablespoons unsalted butter, room temperature ½ cup plus 1 tablespoon sugar 1 large egg, plus 1 large egg white, lightly beaten for egg wash 2 teaspoons finely grated lemon zest 2 tablespoons sliced almonds Directions Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl. Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture. Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces. Print