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Prep Time: Over 30 minutes
1/2 cup Borden® Butter, softened
1/2 cup confectioner's sugar
1 teaspoon vanilla
1 teaspoon grated lemon rind
1 egg
1 cup flour
1/2 cup yellow cornmeal (plus additional cornmeal for rolling cookies)
Preheat oven to 350°F. Cream Borden® with sugar until light and fluffy. Reduce speed; add vanilla, lemon and egg; blend well. Stir in flour and cornmeal; beat until smooth. Roll dough into 3/4 inch balls, coat with cornmeal and place on buttered baking sheet. Flatten balls to 2-inch diameter cookies with bottom of the glass. Bake for 20 minutes or until edges are browned.
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