Cornmeal-Lemon Cookies

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup plus 2 tablespoons sugar

6 tablespoons butter, softened

1 large egg

1 tablespoon grated lemon rind

Instructions:

1) Preheat oven to 350 degrees.

2) Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg, beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at a medium-low speed just until blended.

3) Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350 degrees for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

*Makes 3 dozen* (Serving size: 1 cookie)