Regular flour 00, 8 Oz
Very thin Cornmeal, 7 Oz
Soft butter, 4,8 Oz
Sugar, 4,8 Oz
Whole egg, 1
Egg yolk, 1
Whole milk, 2,2 Oz
Baking powder, 0,4 Oz
Zest of one lemon
Half vanilla bean
Pinch of salt
Powdered sugar (or icing sugar) for garnish


In a large bowl (or the bowl of a food processor) mix the soft butter, the sugar, the zest of one big lemon, the vanilla and the pinch of salt. Add the egg and mix together for a few minutes until the mixture is creamy. At this point add the flour (previously blended together with the baking powder), the milk and mix together until the mixture is smooth but slightly sticky.
Cover two or three baking sheets with parchment paper and take 60 grams of dough at a time and roll it into a ball. Gently Squeeze the balls on the parchment paper, in order to obtain approximately 1 cm thick discs, sprinkle the surface of the cornmeal cookies with plenty of powdered sugar (or icing sugar) and bake the cornmeal cookies in the oven, preheated to 190° C, for about 15 minutes.
Once out of the oven the cookies should be slightly golden and soft.
Sprinkle again with powdered sugar the surface of the cookies and let them cool on a wire rack.

Thanks to: Le Codette