- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg, lemon peel, and vanilla until combined. Beat in cornmeal and as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Divide dough in half. Wrap each half in waxed paper or plastic wrap and chill in refrigerator for 3 hours or until dough is easy to handle.
- On a lightly floured surface, roll half of dough to slightly less than 1/4-inch thickness. Using a 2-inch-long scalloped diamond cookie cutter, cut dough. Place diamonds 1 inch apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 7 to 8 minutes or until edges are light brown. Transfer the cookies to a wire rack; cool. Repeat with remaining dough. If desired, frost cookies with Lemon Glaze. Let glaze dry before serving. Makes about 54 cookies.
From the Test Kitchen
In a small mixing bowl stir together 1-1/2 cups sifted powdered sugar, 2 teaspoons lemon juice, and enough milk (1 to 2 tablespoons) to make of spreading consistency.
Bake and cool cookies as directed, but do not frost. Place in a freezer container or bag and freeze up to 3 months. Thaw cookies about 15 minutes. Prepare glaze and spread over cookies.
Prepare cookies as directed, except stir 1/3 cup finely snipped dried tart cherries in with the flour and cornmeal.
Nutrition Facts (Cornmeal Diamonds)
- Per serving:
- 58 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 10 mg chol. ,
- 41 mg sodium ,
- 9 g carb. ,
- 0 g fiber ,
- 1 g pro.