Cornmeal Cookies

1. 1

   Arrange the racks in the upper and lower third of the oven and preheat the oven to 400 F. Lightly butter and flour two baking sheets.

2. 2

   (This isnt necessary if using nonstick pans.)

3. 3

   Stir the cornmeal and 1 cup flour together in a small bowl.

4. 4

   Beat the eggs, egg yolks, and vanilla together in a separate bowl with a handheld electric mixer until foamy.

5. 5

   As you continue beating, pour in the sugar gradually, until smooth.

6. 6

   Add the butter and beat until incorporated.

7. 7

   Spoon in the dry ingredients and beat at low speed just until incorporated.

8. 8

   (The dough can be formed into cookies and baked at this point, or wrapped in plastic and refrigerated up to 1 day.)

9. 9

   Divide the dough into three pieces.

10. 10

    Working with one at a time, roll it into a thick log and slide it into a pastry bag fitted with a large star tip.

11. 11

    Squeeze the dough out of the pastry bag and onto the prepared baking sheet, cutting it into 4-inch lengths and leaving 3/4 inch between them as you do.

12. 12

    Shape the strips of dough into crescents.

13. 13

    Bake until golden, about 20 minutes.

14. 14

    Cool the cookies completely before serving.

15. 15

    The cookies can be stored in an airtight container at room temperature for up to a week.

* Per serving · 4 servings · Values may vary.