- Cooking Time:
- Servings: Approximately 18 cookies
- Preparation Time:
- 2/3 c. all purpose flour
- 1/4 c. corn flour (NOT cornmeal)
- 2 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 stick unsalted butter, softened
- 1/3 c. confectioners’ sugar
- 1/2 tsp. pure vanilla
- 1 heaping tsp. grated lemon zest
- Granulated sugar to sprinkle tops, optional
- Preheat oven to 350° with the rack in the middle. Whisk together flour, corn flour, cornstarch, and salt. Blend butter, confectioners’ sugar, vanilla, and zest in a food processor until creamy, about 10 seconds. Scrape down the side of the bowl, add all of the flour mixture, and pulse until the dough just begins to come together. Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3-inch thickness. Cut out rounds with a 2-inch cookie cutter and transfer to an ungreased baking sheet or a baking sheet lined with parchment paper. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar and bake until the undersides are pale golden, about 12-14 minutes. Transfer to a rack to cool. Recipe is easy to double.
NotesI tried these cookies when I was in TN and had to have the recipe. They are now one of my favorite cookies. The cookie has a nice buttery flavor, and the corn flour adds just a very slight crunch to the cookie. I always double the recipe.
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