Lemon Cornmeal Cookies (Crumiri)

• 1 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2/3 cup sugar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• coarse sugar, for sprinkling

1. Position oven rack in the center of oven; preheat oven to 350u0b0; grease two baking sheets.
2. In a bowl, whisk the flour, cornmeal, and salt together; set aside.
3. In the bowl of an electric mixer with paddle attachment, beat the butter, sugar, lemon zest, and vanilla on med-high speed until light, about 2 minutes.
4. Beat in the egg, then the egg yolk, beating well after each addition; scrape down sides of bowl as needed.
5. On low speed, add flour and mix just until blended.
6. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
7. Moisten the palm to prevent sticking, and flatten each ball into a 1 1/2 inch disk.
8. Sprinkle cookies with coarse sugar; bake one sheet at a time, for 12-14 minutes, until lightly golden around the edges.
9. Transfer to wire rack and cool completely.

flour, yellow cornmeal, salt, unsalted butter, sugar, lemon zest, vanilla extract, egg, egg yolk, coarse sugar

Taken from www.food.com/recipe/lemon-cornmeal-cookies-crumiri-364001 (may not work)