Ingredients
11tbspunsalted butter
½cupgranulated sugar,plus 1½ tbsp
2large eggs,at room temperature
½tspvanilla extract
1½cupsall purpose flour,spooned into measuring cup and leveled off with knife
1cupyellow cornmeal
2tspbaking powder
¾tspsalt
Preparation
In the bowl of a stand mixer, beat together the butter and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate medium bowl, whisk together the flour, cornmeal, baking powder and salt.
Add the dry ingredients to the butter mixture and beat on low speed until just combined.
Cover the dough with plastic wrap and refrigerate for about 1 hour, until cool enough to handle.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Pinch off dough by the tablespoon and roll into balls. Place balls on prepared baking sheets and flatten into discs.
Bake for 13 to 16 minutes, until cookies are pale on top and lightly golden on the bottom. Transfer cookies to a wire rack to cool.
Serve and enjoy!
