Cornmeal Diamonds

1. 1

   Preheat oven to 325F.

2. 2

   Butter and lightly flour 2 heavy large baking sheets.

3. 3

   Sift flour, cornmeal and salt into large bowl.

4. 4

   Beat butter and sugar in another large bowl until creamy.

5. 5

   Beat in 3 yolks, 1 at a time, until well blended.

6. 6

   Beat in dry ingredients in 3 additions.

7. 7

   Mix in water and grated lemon peel and beat until smooth dough forms.

8. 8

   Turn dough out onto generously floured surface and knead until smooth, about 8 turns.

9. 9

   Roll out dough to 6x8-inch rectangle about 1 inch thick.

10. 10

    Cut rectangle into 1-inch diamond shapes.

11. 11

    Transfer cookies to prepared baking sheets, spacing 2 inches apart.

12. 12

    Beat remaining yolk in small bowl.

13. 13

    Brush cookies with yolk.

14. 14

    Bake until cookies are light golden, about 30 minutes.

15. 15

    Transfer to racks; cool.

16. 16

    (Can be prepared 3 days ahead.

17. 17

    Store in airtight container.)

* Per serving · 4 servings · Values may vary.

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