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Cornmeal butter cookies from Piedmont are crumbly, golden, and subtly sweet. These rustic mediterranean biscuits are a family teatime tradition in Italy's northwest.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper for even baking and easy release.
In a mixing bowl, blend softened butter and sugar together using a spatula until pale and creamy, ensuring no lumps remain.
Add the egg yolk, lemon zest, vanilla extract, and salt to the butter-sugar mixture, stirring until fully incorporated.
Sift together the all-purpose flour and cornmeal, then fold into the wet mixture in two batches. Mix gently until a soft, cohesive dough forms, being careful not to overwork.
On a lightly floured surface, roll the dough into a log about 1 inch thick. Slice into rounds or shape into rings with your fingers for the traditional look.
Arrange cookies on the prepared baking sheet, spacing 2 inches apart. Bake for 15–18 minutes—removing them when edges turn just golden, to preserve a tender, crumbly texture.
Allow cookies to cool on the tray for 5 minutes, then transfer gently to a rack. Store airtight once completely cool.
