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 ¼ cup batter at a time, roll and shape into 15-inch (38 cm) long ropes. Cut into 3-inch (8 cm) lengths; bend into S shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate for 30 minutes.
Bake in top and bottom thirds of 375°F (190°C) 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. (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. Per cookie: about 65 cal, 1 g pro, 3 g total fat (2 g sat. fat), 8 g carb, trace fibre, 20 mg chol, 33 mg sodium. % RDI: 1% calcium, 2% iron, 3% vit A, 3% folate