Yield: Makes 1 to 2 dozen.
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 teaspoons grated lemon zest
- 1-1/2 cups sifted flour
- 1 cup yellow cornmeal
Cream butter and sugar, then add remaining ingredients and mix well. Shape into a log, about the same diameter as the size of the cookies you want, and chill for an hour. Cut into slices and bake in a preheated 350 degrees F oven for 8 to 10 minutes. Cool on a rack.