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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.
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2
(This isnt necessary if using nonstick pans.)
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3
Stir the cornmeal and 1 cup flour together in a small bowl.
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4
Beat the eggs, egg yolks, and vanilla together in a separate bowl with a handheld electric mixer until foamy.
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5
As you continue beating, pour in the sugar gradually, until smooth.
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6
Add the butter and beat until incorporated.
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7
Spoon in the dry ingredients and beat at low speed just until incorporated.
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8
(The dough can be formed into cookies and baked at this point, or wrapped in plastic and refrigerated up to 1 day.)
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9
Divide the dough into three pieces.
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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.
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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.
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12
Shape the strips of dough into crescents.
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13
Bake until golden, about 20 minutes.
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14
Cool the cookies completely before serving.
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15
The cookies can be stored in an airtight container at room temperature for up to a week.
