Cornmeal Cookies

Makes about 3 dozen

2 1/4 cups flour
3/4 cup of cornmeal
1 cup sugar
1 tsp. finely grated lemon zest
21 tbsp. (1/2 lb. plus 5 tbsp) butter, softened
2 egg yolks

1. Combine flour, cornmeal, sugar, and lemon zest in a large bowl. Add butter and egg yolks. Using your fingers, work butter and egg yolks into flour-cornmeal mixture until a soft dough forms. Turn dough out onto a clean surface and knead 4-5 times until smooth (dough will be soft and tacky). Cover dough with a clean, damp kitchen towel and set aside to let rest for 1 hour.
2. Preheat oven to 300°. Line cookie sheets with parchment paper and set aside. Transfer dough to a pastry bag fitted with a 3/8" star-shaped pastry tip. Pipe 2"-diameter spirals of dough out onto prepared sheets about 2" apart. Bake until edges turn pale golden, 20-25 minutes. Allow cookes to cool briefly, then transfer them to a rack to let cool completely. Serve with zabaglione, if you like.