Recipe: Lemon Cornmeal Cookies (S-shaped, using egg yolks)

LEMON CORNMEAL COOKIES
"These rustic cornmeal S-shaped cookies are a delicious change of pace from traditional sweet cookies. The cornmeal gives them a pleasant crunch that goes well with a cup of tea. Dust them with icing sugar, if desired."



1 1/3 cups all-purpose flour
1 1/3 cups fine stone-ground cornmeal
1 cup cold butter, cubed
3 egg yolks
1 cup packed brown sugar
1 tsp vanilla
1 tsp grated lemon zest

In large bowl, whisk flour with cornmeal; using pastry blender or 2 knives, cut in butter until crumbly.

Beat together egg yolks, brown sugar and vanilla until thickened, about 5 minutes. Scrape over flour mixture. Add lemon zest; beat at medium speed just until blended. (Dough will be stiff.)

On work surface and working with 1/4 cup batter at a time, roll and shape into 15-inch long ropes. Cut into 3-inch lengths; bend into S shapes. Place, 1-inch apart, on parchment paper-lined rimless baking sheets. Refrigerate for 30 minutes.

Bake in top and bottom thirds of 375 degrees F oven, rotating and switching pans halfway through, until golden, 10 to 12 minutes.
Let cool on pans on racks for 3 minutes. Transfer cookies to racks; let cool.

TO MAKE AHEAD:
Layer between waxed paper in airtight container and store for up to 4 days or freeze for up to 1 month.

Makes about 84 cookies
Used by permission to Recipelink.com from Random House
Adapted from source: Canadian Living: 150 Essential Whole Grain Recipes by Canadian Living Test Kitchen