June 1st, 2012
Recipe by Paula Bowman
Preheat oven to 350ºF. Line two rimmed baking sheets with parchment and set aside.
In a bowl, combine flour, cornmeal, lemon zest and salt and mix well.
In a large bow, cream butter and sugar together with an electric mixer until ight and fluffy, about 2 minutes. Add egg and beat until well-blended. Turn mixer to low speed and gradually beat in flour mixture, mixing just until combined.
Divide dough into 24 evenly-sized balls (about 2-tablespoons each) and arrange on baking sheets about 2-inches apart. Use floured fingertips or the bottom of a floured glass to flatten balls into 1/2-inch-thick circles.
Bake until light golden-brown, about 15 mintues. Cool slightly, then transfer to wire racks to cool completely.
To make icing: Combine sugar and 2 tbsps lemon juice and honey in a bowl, and mix until smooth. Consistency should be thick, but still pourable. Add more lemon juice to thin, or sugar to thicken, as needed. Use a small spoon or a piping bag to drizzle over cookies. Let glaze set for about 15 minutes. Store in an airtight container at room temperature for up to 3 days. Unglazed cookies will keep for 1 week.
Chef's Tip: If you don't have a piping bag, fill a zippered sandwich bag with lemon glaze and seal shut. Snip the tip off a corner with a pair of scissors and squeeze gently until icing runs from the bag.