Cornmeal Wafers

1. 1

   In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended.

2. 2

   In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended.

3. 3

   Divide dough in half and form each portion into a 2-inch-thick log. Roll waxed paper tightly around each log to wrap airtight. Freeze until dough is firm enough to slice neatly, at least 2 hours, or up to 3 weeks.

4. 4

   Unwrap dough. Using a thin, sharp knife, cut logs crosswise into 1/8-inch-thick slices. Lay slices 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets; if cookies flattened when cut, reshape with your fingers.

5. 5

   Bake cookies in a 350u00b0 oven until edges are slightly browned, 15 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to racks to cool.

6. 6

   Note: Nutritional analysis is per cookie.

* Per serving · 4 servings · Values may vary.

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