Lemon Cornmeal Shortbread Stamped Cookies

• 3 1/2 cups flour
• 1/2 cup yellow cornmeal, finely ground
• 1/2 tsp salt
• 2 cups butter, softened
• 1 cup powdered sugar
• 1 tsp lemon extract
• Yellow food coloring (optional)
• Sugar for rolling

In a medium bowl, mix flour, cornmeal and salt until combined and set aside. In stand mixer with whisk attachment, blend butter and powdered sugar until light and fluffy. Add lemon extract. Slowly blend in flour mixture until dough forms. Add yellow food coloring, if desired. Turn out dough and knead until smooth. Cover and refrigerate for 1-2 hours.

Preheat oven to 350°F. Let dough sit out for a few minutes to soften slightly. Shape dough into golf ball-sized balls and roll in sugar. Place on a baking sheet. Press with cookie stamps until dough reaches the edge of the stamp and gently rock from side to side while lifting up. Bake for 10-12 minutes and repeat with remaining dough. Cool on rack and decorate as desired. Makes about 2 dozen stamped cookies.