- 1 cup flour (and a bit more to help shape dough into logs)
- ½ cup yellow corn meal
- ½ cup unsalted butter
- pinch salt
- ½ cup sugar
- 1 egg
- 2 Tbsp rosemary, finely chopped
- 2 Tbsp lemon zest
- ½ tsp vanilla
Combine flour, cornmeal, and salt. Beat butter and sugar until creamy. Add egg, rosemary, lemon zest, and vanilla. Gently add flour mixture. Shape dough into 1 ½ inch thick log. Use plastic or wax paper to help shape. Chill wrapped dough at least 4 hours or overnight.
Set oven at 350 degrees. Put parchment paper on cookie sheets. Take dough out of refrigerator. Cut slices 3/8 inches thick. Bake 15 to 17 minutes until the edges of cookies are golden. Cool on rack.