Cornmeal Cookies

  • 1 ½ cups all purpose flour
  • ½ cup cornmeal
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. In a medium bowl whisk together flour, cornmeal, and salt and set aside. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla, beat until smooth. With mixer on low, gradually add flour mixture, mixing until combined. Drop dough by heaping tablespoons about 2 inches apart onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 -16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely. Makes 26