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1
In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
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2
Add egg yolk and mix until well blended.
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3
add egg and vanilla.
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4
Beat well.
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5
Reduce speed to low and beat in cornmeal and flour until just combined.
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6
Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
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7
To bake, position rack in upper third of oven and another rack in lower third.
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8
Preheat oven to 375 degrees.
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9
Remove one disk of dough from fridge and cut in half.
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10
Return unused portion to fridge.
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11
EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
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12
Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
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13
Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
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14
8 inch thickness.
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15
OR-- Lightly flour work surface.
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16
Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
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17
sprinkle surface lightly with flour as needed.
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18
Cut dough into desired shapes.
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19
Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
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20
Get as many dough shapes out of each sheet because dough should*only be rolled twice.
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21
*Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
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22
Bake 2 sheets at a time, until cookies are evenly golden brown.
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23
,6 to 8 minutes.
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24
Rotate sheets halfway through baking for even browning.
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25
Using thin-bladed spatula, immediately transfer to cooling racks.
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26
Decorate if desired.
