by Sarah Steimer
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- zest from 1 orange
- 1/2 teaspoon vanilla extract
- 2 whole eggs
- 1 egg yolk
- 1 1/2 cups all-purpose flour, sifted
- 1 cups yellow cornmeal
- 1/4 teaspoon ground cardamom (optional, but I recommend it! — I really enjoy a floral note with citrus flavors)
Preheat oven to 375 degrees.
Cream the butter, sugar, orange zest and vanilla with an electric mixer until fluffy. Add the whole eggs and egg yolk one at a time, beating until well-combined after each addition.
Add the flour, cornmeal and cardamom (if using) and mix on low speed until jut combined.
Spoon the batter into a pastry bag or whatever sort of baggie creation you like to rig up (we’ve all done it), fitted with a wide star tip. Working on a Parchment-covered baking sheet, pipe the batter into “S” shapes, about 2-3 inches long. If that isn’t working, shoot for a nice circle. Space the cookies about 1 1/2 inches apart.
Bake the cookies for about 20 minutes, or until the edges and bottoms are golden brown, rotating the sheets halfway through. Let the cookies begin to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Makes about 30 cookies, give or take. It depends on the size of your cookies (mine were on the smaller side).
Recipe adapted from: Martha Stewart