Using cornmeal gives these cookies a unique crunch and makes them stay fresh longer. You’ll be able to eat them for over a week and won’t end up tossing half the batch because they get stale. Score!

Ingredients:

1 cup white flour

¼ cup fine cornmeal (if you only have yellow polenta/coarse cornmeal/medium grind cornmeal, blitz it in a food processor until dust starts to fly up. Voila, fine cornmeal).

½ teaspoon salt

½ cup white sugar

2/3 cup unsalted butter, cut into small pieces and put in the freezer

2 egg yolks, beaten

Zest of 1 lemon

Optional glaze: (apply the day of serving so that cookies do not become soggy)

1/2 cup powdered sugar

Enough lemon juice to make a runny but viscous paste

A little bit of extra lemon zest

Instructions:

1. Whisk together the flour, cornmeal, salt, and sugar. In an electric mixer (or with your fingers), cut in the butter until the mixture resembles breadcrumbs. Add the egg yolks and lemon zest, combining thoroughly before forming into a firm ball.
2. Chill for at least 30 minutes. Preheat oven to 350 degrees
3. On a lightly floured surface, roll the dough until it is around 1/4-1/3 inch thick. Cut into circles using a glass or a cookie cutter and place onto a parchment lined baking sheet. Chill shaped cookies in the freezer for 30 minutes.
4. Bake 12-15 minutes or until edges are slightly golden.
5. Let cookies cool on baking sheet. Whisk together the powdered sugar and lemon juice to make a glaze. Spread on top of cookies and sprinkle on additional lemon zest.
6. Serve and transfer extras to a Tupperware for airtight storage.

Yield: ~30 cookies, keeps well for up to 1 week. Feel free to freeze half of the dough for later use and fresher cookies.