Name: Cornmeal Cookies
Cook time: 20 min
Total time: 2 1/4 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 cup yellow cornmeal (not stone-ground); 3/4 cup all-purpose flour; 1/2 teaspoon salt; 7 tablespoons unsalted butter, softened; 1/3 cup sugar; 3/4 teaspoon pure vanilla extract; 1 large egg plus 1 large egg yolk

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Cornmeal CookiesRoland Bello

These crumbly, not-too-sweet cookies, which echo the clean corn flavor of polenta, are delicious dipped in a pool of basil-lime granita or a demitasse of strong espresso—or all on their own.

Cooks' note:

Cookies can be made 1 day ahead and kept in an airtight container at room temperature.

Recipe notes

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