CORMEAL SNICKERDOODLES

      Title: CORMEAL SNICKERDOODLES
  Categories: Cookies
       Yield: 4 Servings
  
       1 c  Unsalted butter at room
            Temperature
     1/3 c  Honey
     1/3 c  Sugar
       2 lg Eggs at room temperature
            Finely grated zest of 1
            Lemon
     1/2 ts Vanilla
   1 1/2 c  Flour
       1 c  Yellow cornmeal
       1 ts Baking powder
     1/2 ts Salt
            Sugar to roll cookies in
  
   Cream butter, honey, and sugar together.  Beat in the eggs and stir
   in the lemon zest and vanilla.  In separate bowl combine flour,
   cornmeal, baking powder and salt. Stir the dry ingredients into the
   creamed mixture in 2 stages until evenly blended.  Cover and
   refrigerate dough for 3 hours. May be refrigerated overnight. Preheat
   oven to 375 and grease cookie sheets. Shape dough into 1 1/4 inch
   balls . Roll the balls in sugar and place them on sheets about 2
   inches apart. Bake for 15 minutes until the tops are slightly
   resistant to entle finger pressure. Cool on a rack. Makes 2 dozen
   cookies From Farmers Almanac Great cookie Lovers calendar 1997 Type
   by Eleanor Creighton
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