(from The Cakebread Cellars Napa Valley Cookbook)
Makes approximately 36 cookies
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners' sugar
1 tablespoon peeled and grated fresh ginger (MA: I could have easily doubled the amount of ginger for a stronger flavor)
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 teaspoon salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Beat the butter with the back of a wooden spoon in a large mixing bowl until smooth. Add the sugar, ginger and vanilla and stir until smooth. Add the flour, cornmeal and salt and stir until the dry ingredients are completely incorporated. Shape into a flat disk and refrigerate for 20 minutes.
(MA: I shaped mine into logs rolled into plastic wrap since I was going to cut them into coins, as opposed to the rolling step, below.)
Put the dough on a lightly floured work surface and roll out to ½-inch thick. Cut into 2-inch squares or circles using a cookie cutter. Arrange on the prepared baking sheet and bake for 20 to 25 minutes. Let cool on a rack. The cookies will remain pale when cooked and might feel slightly soft when they are first removed from the oven, but they will crisp up as they cool.
