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1
Position oven rack in the center of oven; preheat oven to 350u00b0; grease two baking sheets.
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2
In a bowl, whisk the flour, cornmeal, and salt together; set aside.
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3
In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.
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4
Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.
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5
On low speed, add flour and mix just until blended.
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6
Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
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7
Moisten the palm to prevent sticking, and flatten each ball into a 1 1/2 inch disk.
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8
Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.
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9
Transfer to wire rack and cool completely.
