From Gourmet, July 2007, this quick and easy recipe makes one small batch.  The cornmeal gives these sandies a satisfying crunch.                       

Ingredients:

1.  2/3 cup all-purpose flour
2. ¼ cup yellow cornmeal
3. 2 tablespoons cornstarch
4. ¼ teaspoon salt
5. ½ cup unsalted butter, pliable
6. 1/3 cup confectioners sugar
7. ½  teaspoon pure vanilla extract
8. 2 teaspoon grated lemon zest
9. Sugar for sprinkling

Directions: 

1. The butter should be pliable, not straight out of the refrigerator.
2. Whisk together flour, cornmeal, cornstarch, and salt and set aside.
3. Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds.
4. Add the flour mixture and pulse a few times until the dough just begins to come together.
5. Gather dough in a ball, place on a plate and  chill in refrigerator for about 20 minutes.

Pre-heat oven too 350 degrees with rack in middle of oven. 

Prepare a large ungreased baking sheet.

1. Roll out dough on a well-floured surface ¼” thick.  Cut out  as many cookies as possible with a 2”cookie cutter.
2. Re-use the scraps and cut out more round.  There should be about 18 cookies.
3. Sprinkle tops of cookies with granulated sugar.
4. Bake until undersides are pale golden, about 12-14 minutes.