玉米粉松仁曲奇 Cornmeal Pine Nut Cookies

Using a stand mixer, food processor or a large bowl and handheld mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in lemon zest, almond extract, whole egg and egg yolks until well incorporated.

In a medium bowl, stir together flour, cornmeal, baking powder and salt.

Add flour mixture to butter mixture to combine, then fold in pine nuts and mix thoroughly, taking care not to overwork the dough. (The dough will be rather soft and sticky.)

Divide dough in two, and, using plastic wrap, form each half into a log about 1 inch in diameter. Refrigerate for 2 hours and up to overnight.

Heat oven to 325 degrees. Slice cold dough into ½-inch pieces. (Each slice should weigh ½ ounce/15 grams.) Place slices on a parchment-lined baking sheet 2 inches apart. Press 2 or 3 pine nuts into the surface of each slice. Bake 13 to 15 minutes, until barely browned. Dust lightly with powdered sugar.