CONTEST COOKIES: Cornmeal Butter Wafers

CORNMEAL BUTTER WAFERS
Adapted by BumbleBeeBoogie

1/2 pound (2 sticks) unsalted butter
1 cup granulated white sugar
2 large egg yolks
1 teaspoon grated lemon zest
1-1/2 cups all-purpose flour
1 cup fine yellow cornmeal
1/3 cup finely chopped pecans, optional

In a large bowl, cream together the butter and sugar until fluffy; beat in the 2 egg yolks and lemon zest; mix well.

Sift together the flour and cornmeal; add to the butter and sugar mixture; add the chopped uts; mix well.

Chill the dough in the refrigerator until it is firm. Roll the chilled dough into a long cylinder and cut into 1/4-inch rounds.

Preheat the oven at 350 degrees F.

Arrange the rounds on a non-stick cookie sheet, leaving room for spreading. Bake for 10 to 12 minutes.

Makes about 2 dozen wafers.