- Cooking Time: 18 minutes
- Servings: 2 dozen
- Preparation Time: 15 minutes
- 1/2 cup (1/4 lb.) butter, at room temperature
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended.
- In another bowl, mix flour, cornmeal, and baking powder. Stir or beat into butter mixture until well blended.
- 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.
- 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.
- Bake cookies in a 350° 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.
- These are a bit hard to see when they are done baking. Check the bottom of one cookie for slight browning. They will not get brown like other more traditional cookies.