1 cup all-purpose flour
½ cup fine stone-ground cornmeal
¼ tsp salt
½ cup fine granulated sugar
Zest of 1 large lemon
1 stick (1/4-lb; 113g) unsalted butter, softened
2 large egg yolks
1/4 cup toasted pine nuts
1 tbsp finely chopped fresh rosemary
In a small bowl, whisk together the all-purpose flour, cornmeal, and salt to combine. Set aside.
In another small bowl combine the sugar and lemon zest. Rub with your fingertips to release the lemon oil. Set aside for a moment.
In a Kitchenaid, using a flat beater, beat the butter until fluffy. Gradually beat in the sugar and continue mixing until light and well combined. Beat in the egg yolks, one at a time, then add the rosemary. Add the dry ingredients and mix on the low speed just until the dough forms; you might finish mixing with your hands or a wooden spoon.
Shape dough into a 1 1/2 – 2″ wide log, and wrap in plastic wrap. Keep in the fridge to chill 2 hours or overnight.
Preheat oven to 350 F. When dough is chilled,slice into 1/4 in thick slices and place on parchment lined baking sheets. Bake the cookies for about 18 minutes, or until lightly golden. Cool on the baking sheet on a rack for 10 minutes. Then transfer to the cooling rack to cool completely. Store the cookies in an air-tight container at room temperature up to a week.
Adapted from bakingobsession.com