INGREDIENTS

1. 1/2lbunsalted butter, softened
2. 1cupsugar, processed in food processor for 30 seconds or superfine sugar
3. 1/2teaspoonkosher salt
4. 1largeegg yolk
5. 1largeegg
6. 2teaspoonsvanilla
7. 1 1/2cupsall-purpose flour
8. 1cup finecornmeal
9. 1teaspoon finely gratedlemon zestor orange zest

DIRECTIONS

1. In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
2. Add egg yolk and mix until well blended.
3. add egg and vanilla.
4. Beat well.
5. Reduce speed to low and beat in cornmeal and flour until just combined.
6. Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
7. To bake, position rack in upper third of oven and another rack in lower third.
8. Preheat oven to 375 degrees.
9. Remove one disk of dough from fridge and cut in half.
10. Return unused portion to fridge.
11. EITHER– scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
12. Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
13. Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
14. 8 inch thickness.
15. OR– Lightly flour work surface.
16. Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
17. sprinkle surface lightly with flour as needed.
18. Cut dough into desired shapes.
19. Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
20. Get as many dough shapes out of each sheet because dough should*only be rolled twice.
21. *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
22. Bake 2 sheets at a time, until cookies are evenly golden brown.
23. ,6 to 8 minutes.
24. Rotate sheets halfway through baking for even browning.
25. Using thin-bladed spatula, immediately transfer to cooling racks.
26. Decorate if desired.