Italian Cornmeal Cookies

Step 1

In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set aside.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Step 3

Add the dry ingredients to the butter mixture and beat on low speed until just combined. Cover the dough with plastic wrap and refrigerate until cool enough to handle, about one hour.

Step 4

Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.

Step 5

Roll the dough into tablespoon-sized balls and place on the prepared baking sheets. Flatten the balls slightly with the palm of your hand, then bake for 13-15 minutes, until the cookies are pale on top and lightly golden on the bottom. Transfer the cookies to a wire rack to cool completely.

Step 6

Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.