Corn Flour Lemon Cookies

Name: Corn Flour Lemon Cookies
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H57M0.000S
Yield: Makes about 1 dozen cookies
Ingredients: 3/4 cup all-purpose flour; 3/4 cup corn flour; 1 cup sugar; 1 1/2 sticks softened butter; 2 lemons, zested; Pinch salt; 4 egg yolks; 4 ounces chopped almonds

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Level: Easy
Total: 57 min

Prep: 15 min
Inactive: 30 min
Cook: 12 min

Yield: Makes about 1 dozen cookies

Level: Easy
Total: 57 min

Prep: 15 min
Inactive: 30 min
Cook: 12 min

Yield: Makes about 1 dozen cookies

Ingredients

3/4 cup all-purpose flour

3/4 cup corn flour

1 cup sugar

1 1/2 sticks softened butter

2 lemons, zested

Pinch salt

4 egg yolks

4 ounces chopped almonds

Directions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.